RafterW nice looking slabs.
Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
What kind of casing did you use, and what were you making?
I did this also , I purchased a kit from legs online back a month ago .
Made 2 batches and kept temp under 140 on second batch for 3 yrs
It was better but the casings are undesirable
They have gotten better over the last week as they have softened some but I’m still pealing them off as I eat a stick
Need a casing not as tough for next batch
I used a casing by LEM. That’s what I had. My cart already has walton’s casings in it. But is it just the lem casings that are bad or was it something I did. I cooked them to the schedule on walton’s. I followed everything perfect. I was gonna make another batch but I want to wait if the LEM casings are bad.
Nope mine were from leggs
Ac leggs co out of Alabama
Always had tough casings as well. Until… When I first started stuffing with Walton’s casings I could tell immediately they were a better product. No problems since!
I buy these brine packed fresh pig and sheep casing from Meatman by the Hank. Always fresh, and can be kept for over a year in brine. Never disappointed… I’ve routinely have casings over 20ft long. once in great while a little tuff, rare blow-out. Never liked LEM. Most LEM under 4’ tuff and a lot of blow-outs. That being said, tuff casings are mostly an animal thing. Also no cold shower or ice bath can make them tuff.
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From the site Joe mentioned:
Why are the casings tough after cooking fresh sausage?
- Sausage was cooked in a pan too hot and too quickly.
- Casings were not soaked long enough.
- Origin of casing.
- Sausage was under stuffed
Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good! 😊
The casing in my kit did not require soaking , they were 21 mm I’m sure imitation variety
I’m sure there is a better quality out there that is not as tough
I’m not going to fret too much I can peal them .
I’ll only do a couple batches a year
Making breakfast sausage or hotdogs?
Making snack sticks
AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me
Luebke1219 Were you able to add any humidity to the smoker?
I didn’t mean to hijack the post but we are both looking for suggestions about same issue ,
Yes , had a pan of water over fire in mine
Good steam and smoke
As much as we have eat on them I suspect I’ll make another batch soon
Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the Lem brand is a little thicker?
Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.