Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have!Stuffing Summer Sausage Pre-Stuck Casings Prep-Work
Fibrous casings are the most popular choice for making summer sausages and some other larger diameter sausage-like products. It is made from a paper product and is generally easy to work with but here are a few tips to make sure you are making the best product possible.
First, make sure your fibrous casings are soft and pliable before you attempt to stuff them, they need to be soaked for 30 minutes in 90-100°F to soften them up. Choose the largest stuffing tube or horn that you have that your casings will fit over, with larger fibrous casing this is generally your largest stuffing tube. Doing this will allow your casing to stuff evenly and prevent swirling inside the casing which can cause an odd appearance odd when you slice your summer sausage.What to Expect
Since Fibrous casings are so strong blowouts really are not a major concern here so feel free to stuff the casing until the casing is smooth and full while minimizing backflow. Backflow is when sausage comes back up around the tube before going into the casing. So make sure you are holding the casing on tightly and near the end of the tube.
As you are stuffing your fibrous casing make sure that you leave at least a few inches at the end of the casing so you can clip it closed with hog ring pliers, a bag and casing clipper or a max pac stapler. Twist the end of the casing as tightly as possible and place your hog ring or staple as close to the meat as possible to keep the meat tightly in the casing.Extra Information
Now, most of the fibrous casings that we sell are prestuck, which means that small holes are already present along the casing. This allows for the pressure to bleed out during the cooking process and for the casing to form down tightly to the meat. If you purchased one of the few fibrous casings that are not prestuck you will need to get something like a sausage pricker and make some holes up and down the summer sausage.
The casings already have a loop of string on the opposite end to hang it in a smoker so your hog ring will be responsible for keeping the casing closed while the weight of the meat is pushing down on it, so make sure it is as tight as you can make it.
One other thing to make note of here even though it is not technically part of the stuffing process if you do not run a shower cycle or an ice bath to cool your sausage down the casing is going to stick to the meat when you try to peel it. If you have run an ice bath and it is still sticking when peeling try putting it in the fridge overnight, that will often allow the casing to peel away cleanly.Shop waltonsinc.com for Fibrous Casings Shop waltonsinc.com for 11 lb Sausage Stuffer