@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

@Joe-Hell The particle size is the biggest thing. The Soluble is designed to suspend in water and go through an injector without clogging any plungers or needles up. Also, if I remember correctly the regular marinade might caramelize just a tiny bit better, but I could be misremembering things there.

@macsinsac Was this all for you and your family/friends or do you have a shop or restaurant? Looks good!

@Joe-Hell That is a good way to spend a Saturday, or Sunday! I didn’t get a chance to do anything other than yard work all weekend, other than a few hours of fishing Sunday morning. What seasonings did you use?

@Joe-Hell and @PapaSop We need to keep spreading the word about Pa’s Black Bull…or maybe we won’t and just keep it to ourselves?!

That ham looks awesome and I have GOT to stop looking at pictures of meat first thing in the morning, it is driving my hunger! An interesting experiment with the trimming/not trimming, I love that people try things here and then share! Pap, not sure if you follow us on Instagram and other social media but these pictures will be making an appearance on there!

@ihang10 You are going to experience some product loss for sure when smoking summer sausage but what you are describing still sounds more than what it should be. Does it look like the bottom picture or was there a lot more loss than that?

You shouldn’t be having that much trouble with water getting in between the casing and the meat, it should be adhering better than that. Just to be clear you are actually using pork fat right? You said that and if you are then you are fine but if you are using pork butt than that is too low of an amount.

Also, protein extraction is playing a part in here I’d think. That will help with both the fat rendering out and help it adhere to the casing better. If you have a vac machine you might also want to consider pulling the sausage out of the smoker around 130-140°, vac packing it and then finishing it up in water that is just about 170°. For more information check out this post https://meatgistics.waltonsinc.com/topic/683/summer-sausage-nightmare

Also, there is some more information that would be worth reading here https://meatgistics.waltonsinc.com/topic/1101/casing-question

@Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!

@erich52 That is amazing looking! Perfectly cooked and your cream sauce sounds great too. I’m wondering how this would be with pheasant that had been injected with the Pa’s Soluble Black Bull, Butter Flavored Seasoning or any other injectable marinade? I think I will try it and if we doa video I will give you a shoutout about it!

@Lmick1979 When you sous vide sausage do you finish them up in a grill or in a pan? I have done this a few times and I haven’t loved the results unless I finish it up on a grill or a cast iron pan.