Why did i get water in my casing?

Discussion in 'Sausage' started by michaelb, Aug 10, 2013.

  1. I just smoked summer sausage with fibrous casings last night in the smoker and once I had an internal temp of 158 I pulled the sausage out and immediately put into ice water and after the internal temp came back down to 120 I pulled out of the water and hung to bloom but noticed I had a few ounces of water at the bottom of most the sausages and cant figure out what went wrong. Should the sausage not be submerged in water? 

    Thanks for any help
     
  2. [​IMG]

    I have never had that problem I use ice water to cool mine. I'd say you didn't have the air out. which left room for water.

    Happy smoken.

    David
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    More than likely air pockets..... or you had fat out cause your smoker temps were not what you thought they were. I would do a check on your therm to make sure its good to eliminate the fat out senario. Your smoker temp should never go over 180.

    Welcome to SMF, Can you swing over to roll call and introduce yourself so we can give you a proper welcome.....

    Happy smoking

    Joe
     
  4. Yep you guys were exactly right with air pockets. After doing some reading I found a couple things i did wrong but the sausage turned out much better then i thought it was going to and once I figure how to post pictures I will.

    Thanks guys
     

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