1.5in X 12in Mahogany Pre-Stuck Fibrous Casing is what I used ground pork shoulder for meat , smoked and cooked to 165 in cabinet with water pan for moisture. Water bath until cooled down, left out for hour at room temp, then to fridge. Casing is rather smooth coming out of smoker cabinet then thru cooling take a wrinkled set. We slice it and then slit it and the casing rarely strips away clean it pulls a small bit of meat usually. FYI mixed meat in Weston 44lb power mixer, did add some super gel to the mix, good tight stuff and hog ringed. Followed your recommended thermal processing schedule. Have I missed something??
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