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@kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!
If you get protein extraction my recommendation is low and slow!
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@kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!
Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.
The major downside to collagen is that it will not accept a twist as natural casings will.
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