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2 1/2” Fibrous casing sticking to summer sausage.
Some of my first mistakes resulted in a sausage with a hard layer. It was a matter of taking too long to reach IT of 156 degrees and the sausage began to dry too much. At the same you don't want to move your smoker temp up too quickly or you will end up with dry sausage and fat laying at the...- rick sours
- Post #10
- Forum: Sausage
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2 1/2” Fibrous casing sticking to summer sausage.
I have smoked hundreds of pounds of venison sausage using the Lem casings. I have also made most of the mistakes one possibly could in the beginning. I'm now quite satisfied with the product. I smoke starting @ 130 for an hour, 140 for an hour and bump it up to 165-170. Smoke to an internal...- rick sours
- Post #2
- Forum: Sausage
