casing for summer sausage

[dannylang]

anyone out there ever used 1 1/2 casing for summer sausage? would it change the taste or make store bought cheese melt faster, how about the smoking process, would it be the same as the regular chub?
dannylang

 

[jimmyinsd]

anyone out there ever used 1 1/2 casing for summer sausage? would it change the taste or make store bought cheese melt faster, how about the smoking process, would it be the same as the regular chub?
dannylang

thats what we use. I dont think it affects the end product at all. I would smoke it a bit less than you would for a larger diameter piece of meat, but no they work great. About the perfect size if another couple stop by for cocktails and snacks.

 

[dannylang]

do you start a little cooler than you would a larger diameter chub, i usually start at 100 degrees, then after 30 minutes i start raise the temp 10 degrees until it reaches 152 degrees IT temp, but last time i did this it seems like it melted the fat inside, just started to melting the fat when i pulled it out, the store bought cheese as well. looking for a better way so i will not over heat the chub, used store bought cheese lots of times before and not had any problems, only when i went down on the size of the fibrous casings.
dannylang