Wrinkled Sausage Casings
kgramke last edited by
I just made some summer sausage yesterday, after I took them out of the smoker the casings were very wrinkled, I made sure when I secured the open end that the log was tight. Can anyone tell me if this is normal or if I am missing something.
First thing I always ask people when the casings wrinkle is if they used a cold water shower or ice bath after the product was done cooking. If the casings were not wrinkled immediate when done cooking, but then started to wrinkle quickly once the cooking was done, then you may just need to use a cold water shower/bath to help cool the product more quickly and set the casing/meat. If they wrinkled during the cooking process, it could be more of an issue with understuffing or too low humidity during the cook cycle.
kgramke last edited by
Thank you for the quick response. To answer your question they were wrinkled as soon as I took them out of the smoker. I surmise that I had a under stuffed condition, even though they felt tight, I’m sure if I were to have used a stuffer instead of my grinder to stuff they would have been better off. I see a stuffer in my future.
@kgramke Probably understuffing or humidity if they were wrinkled immediately. If you don’t already do this, also try adding a pan of water in your smoker or oven during cooking to help keep the humidity up.
FAST EDDIE last edited by
Austin is right. Ice bath until temp is below 100 or even cooler 9 to 20 min. Hang in the refrigerator to allow to completely cool. Try adding water to your smoker as well it might be way to dry this should help with smoke pen as well. Make sure you soak your cases before you syuff this will help with air pockets and case capacity ( the moist case will aid with a better case fill). Turn the top of the case a few times to squeeze out the air and seal with a hog ring don’t tie off.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!