Casing trouble



  • 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?



  • 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.


  • Admin

    @pignout

    @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.



  • 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.


  • Admin

    @pignout
    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?


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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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