tough casings on smoked sausage

unclejhim · Feb 7, 2015

I hope someone can help me. I did my first attempt at smoked pork sausage. I used natural casing , cold smoked for 12hrs. then brought the heat until I had internal temperature of 160. Rinsed them in cold water and into the fridge overnight. I tried on this morning and the casing are tough as hell! My first thought is I overcooked them but I really don't know....

tropics · Feb 7, 2015

What kind of sausage (kielbasi) what ingredients did you use, any pics of them?

ron forst · Feb 7, 2015

Too much heat too long maybe?

unclejhim · Feb 7, 2015

wild pig and smoked sausage 004.JPG

unclejhim
Feb 7, 2015

smoked sausage 002.JPG

unclejhim
Feb 7, 2015

smoked sausage 004.JPG

unclejhim
Feb 7, 2015

smoked sausage 005.JPG

unclejhim
Feb 7, 2015

The type was just plain pork sausage in 35mm natural casing. I used some (smoked sausage )seasoning w/cure added from a local smokehouse. This was an experiment nothing fancy as it was /is my first time. Ingredients were pork and seasoning. I used a digital thermometer with a probes in the sausage link.

wild pig and smoked sausage 009.JPG

unclejhim
Feb 7, 2015

daveomak · Feb 7, 2015

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

Open that link.... Joe knows sausage...

tropics · Feb 7, 2015

Sorry to say they do look dry and they are not evenly filled. Check the link for the casing that also plays a big part. Please do not be offended

unclejhim · Feb 7, 2015

Not offended in the least, I came here for help and I'm thank full for the suggestions. I have another 5 lbs. cased up and will go in the smoker tomorrow. I'll let ya'll know.

mickey jay · Feb 8, 2015

I've found if you under stuff, the casing will be not stretched out enough, leading to a thicker, chewier wall, if you will. It takes some practice getting the right fill; you'll get some blowouts testing the limit.

Also, Dave's link, it's a good one. Vinegar and overnight soak..

unclejhim · Mar 1, 2015

kielbasa 005.JPG

unclejhim
Mar 1, 2015

kielbasa 008.JPG

unclejhim
Mar 1, 2015

kielbasa 010.JPG

unclejhim
Mar 1, 2015

I think I resolved the tough casing problem. As was mentioned, al little vinegar in the casing soak and the proper filling( I didn't put enough at first). Last week I made some fresh garlic sausage(, recipe from the "Charcuterie", and is was excellent!! This morning I made some Kielbasa .also from the same book. This however was ,made with 50% pork butt and 50% wild pork, should be good.

Pic's not real; good but.....

schooney · Mar 1, 2015

Nice job! They look tasty!

masonman1345 · Mar 10, 2015

I wish my sausage had half the issue of yours. I did my first sausage also and mine turned out horrible. You have a real deep color and just looks good overall. I would be proud of that batch.

unclejhim · Mar 10, 2015

If you were more specific I'm sure the fellas here would be glad to help ya out. All ya gotta do is ask.....

tough casings on smoked sausage

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