Casing separation

  • Team Orange

    Hey guys and gals,
    I have always had a problem with casing separation when making summer sausage. It seems to be because of temperature probe penetration. My only reason for thinking that is that I typically use 2x12 casings and they end up wrinkly, but no big deal. I just figured I was doing some part of the process wrong, meat still delicious.
    The other day I had only 2x24 casings and they were beautiful and tight like usual through the cook. Then toward the end of my cook I probed for temp like I always do, everything still looked fine.
    When the cook was over, I threw them in an ice bath and immediately the probed end of every sausage separated and wrinkled. But… the other end was still perfect. Is it the tiniest hole in the casing that is sabotaging the sausages??

  • Regular Contributors

    I always have casing separation. Its most likely becuase i like a drier end product. Gives it a “meatier” texture. So my sticks always wrinkle, and i am ok with that.

  • Team Orange

    mikemikemike I am also cool with the wrinkly dry product, but is your meat separated from the casing? or is it still tight to the meat… just wrinkly?

  • Wrinkly sausage maybe a result either loose stuffing method or high moisture emulsion or fat rendering during the cooking process (prolonged smoking or steaming / boiling after smoking). Since there is less mass, the casing tends to wrinkle at certain areas. Casing separation is when the cooked sausage separates from the casing. This seldom happens in natural casing and collagen casings unless the fat ratio is high.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Healthy Glutton Yup, it can also be from not properly cooling the sausage after the cooking schedule depending on the type of sausage it is. However, the loose stuffing and fat out are the two most common issues. Nice answer.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

20 users active right now (1 members and 19 guests).
YooperDog, Chef, scott kilpeck, pr0wlunwoof

Board Statistics

Our members have made a total of 22.4k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, mademmann.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.