Summer sausage casing



  • Hey I made a 10 pound batch of summer sausage using a 70/30 mix of buffalo meat and bacon ends. I tried Walton’s H summer sausage seasoning with 2.5 Tbsp mustard seed thrown in. I stuffed the Walton’s 12” mahogany casings tight and because I didn’t use ECA I refrigerated the sticks overnight. Using a Masterbuilt 30” digital smoker I followed Walton’s guidelines on slowly heating/smoking them. First the good news, they were perfectly cooked from edges to the center and the flavor was so good I will be hard pressed to try anything else! My only issue was in ice bathing the sticks. I got a fair amount of meat shrinkage away from the casings. Any advice would be greatly appreciated! And fear not; I will suffer through eating my “mistakes”.


  • Walton's Employee

    @big-mike There are a couple of things it could have been, all the 12" Mahogany Casings are all prestuck so it’s not that you were using non stuck casing. Were the casings soaked for 30 minutes in warm water to where they became pliable before you stuffed them? The only other thing I can think of would be fat content of the meat or not enough protein extraction but with either of those probably would have caused fatting out and you would have noticed that on the outside of your meat.

    How much Ice did you use and how long were they in there for? If the water wasn’t really cold or if they were only n there for a few minutes then maybe that could have contributed.



  • I soaked the casings for 50 min in warm water, mixed the meat 8 minutes (4 min in each direction) using a mixer then sprinkled the mustard seed in and hand mixed for 2-3 minutes more. I got excellent protein extraction. The sticks were soaked in ice cold water (1/2 ice & 1/2 water) for 30 minutes then patted dry and placed on racks to air dry for one hour. Cases were all nice and tight prior to the ice bath but were wrinkled after the ice bath. @jonathon


  • Walton's Employee

    @big-mike I’m stumped on what could have caused it. Give me a couple of days, I want to talk to someone here but he is out of the office and out of reach for a couple of days.


  • Walton's Employee

    @Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.


  • Regular Contributors

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.


  • Regular Contributors

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.



  • @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!


Log in to reply
 



Recent Posts

  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

    read more
  • @peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
    You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.

    read more
  • P

    Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.

    read more
  • W

    @mikesmeats,

    I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.

    So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.

    read more
  • A

    I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???0_1544920450978_26672209-28F6-4E2D-8CB7-BA2CE5A73BAF.jpeg

    read more
  • M

    I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?

    read more

Recent Topics

Popular Topics

101
Online

3.0k
Users

780
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.