pignout last edited by
I have made pepper stick many times without any problems. Received a box of 19MM SMOKE COLLAGEN CASINGS recently and from that time been having major problems. still in original packaging in my cool dry shop. made beef/ pork and duck/ pork, both had there problems. Came out with the casings so loose they literally fall off th meat. they seem to look ok when coming out of smoker and cool down but after refrigortion its all over. Using same process I always have used…any thoughts?
NDKoze last edited by
Did you put them in an ice bath or some type of rapid cool down after they came out of the smoker?
Did you use any meat binders such as Sure Gel or Soy Protein? I have found that using the Sure Gel really helps my casings stick to the meat and not come loose and at the same times give the sticks a moist consistent mouth feel.
@NDKoze asked the same questions we’d ask first too. If you have any more details on your process about those questions, that’s the best place to start for troubleshooting.
pignout last edited by
There is binder in my recipe. These are the processes I’ve used since this problem arose, some new some the same as always . Ice bath, no ice bath, finish in hot water bath then ice water bath, hot water bath to air dry. In all cases the casings did not adhere to sausage. As you would expect, the pep finished in smoker Shrank more then in pep finished in water bath. The casing on the pep finished in smoker looks like a pair of baggy pants where the hot water bath pep is plump tight fitting but comes off with the bit. this problem was non existent until recently.
I’m going to guess that your smokehouse has no humidity. Do you add a water pan to try and help keep the humidity up?
With a low humidity in the smokehouse, the casings may be drying out too much. And, coupled with what I might guess could be a slightly inadequate meat bind, the meat is not sticking and binding to the casing properly.
So lastly, what is your mixing cycle like, hand mix or meat mixer, and how long do you mix?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?