Papa Gale You could loop them over smoke sticks if you have a smoker with the vertical space? The picture is on a larger scale but I just smoked 5 lb of chicken brats by linking them and then hanging them over stacks like in this picture.
My summer sausage is sticking to the casings
Douglas Moore It could be a host of things, cooking at too high heat will do it, overly dry casings (how long were they held before going into the smoker?) not enough mixing and there can be other issues as well. Can you give u some more information on your process?
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
Douglas Moore If you used duck did you cook up to 165°? If you are using ground poultry you should be cooking to 165 instead of 160° if you are using beef/pork. Another idea is when did you mix in the pork fat? When adding pork fat the best time to add it is during the grinding process if you are mixing it in after the grinding you run the risk of having the fat encapsulate the proteins and make it difficult for everything to bind together properly.
Last thought would be to add a binder like Sure Gel or Soy Protein Blend that will add some protein to your product and make protein extraction easier. If you are looking to firm it up more I don’t know that Carrot Fiber would be the best choice.
Thank you, I will remember that if/when I try duck again.