Casings question

[broozer]

After smoking, I occasionally get tough casings. It made me wonder what commercial companies use for their sausage casings that always seem to have that nice snap, or if it's my smoking program. I always use 35-38 hogs, soaked overnite with a touch of baking soda, and dry them before smoking. Slow & low to 154˚ internal, then a cold bath and room temp blooming.
Do commercial producers use sheep casings to get that nice easy snap? Or do I need to modify my program?

 

[DougE]

and dry them before smoking. Slow & low to 154˚ internal, then a cold bath and room temp blooming.

Try smoking long enough to get the color you want, then poach, either in sous vide or on the stove to finish. I do mine naked in sous vide to 151°, cold water bath, then hang to dry/ bloom.
The drying part making the casings tough may be your issue.

 

[broozer]

I was under the impression that the sausages should be dry before smoking the allow the smoke to 'stick'.

 

[indaswamp]

If the casing is not stuffed tight, it will not have a great snap once smoked. If you are loose stuffing them and then twisting to make links, twisting them tighter will help.