First attempt at smoking sausages!

[chopsaw]

Not the only problem , but I would think you need a longer soak . I keep mine in a brine solution , always ready to go .
Learned it here . https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/#post-1153327

 

[indaswamp]

Dry packed in salt. http://a.co/7LmWHlS

Dry packed in salt casings need to soak for at least 2 weeks to become silky soft.

I'm guessing I overpacked them, even though I felt as though I was leaving some space. I made 25lbs of sausage, and I had casings left over from that package I bought, which is supposed to make 20-25lbs. :oops:

The packer calculates a certain percentage of waste for correct lengths, knot tying, and loss to blow outs. If you make coils, you will always be able to stuff more than 25# in the casings because you don't have a lot of waste.

 

[Mffl84]

Oh wow, I did not know that! Wish I would have come here before I made the sausages instead of YouTube, haha! I don't believe any of the videos I watched mentioned soaking them for that long. Good to know! Thank you guys so much for the help!

 

[jimmyinsd]

I'm guessing I overpacked them, even though I felt as though I was leaving some space. I made 25lbs of sausage, and I had casings left over from that package I bought, which is supposed to make 20-25lbs. :oops:

try soaking them longer... like rinse them a couple times a day ahead of time and let them soak over night in the fridge. some have suggested using a little white vinegar as well. I think you will find them much easier to work with if you soak them longer. I also use a warm water soak for about an additional 30 to 60 minutes before using them and then I make sure that when I load the stuffer horn that i have a little pocket of water running through the casing to lube the inside as I push it on the horn so it will feed on and slide off better to be less apt to overstuff the casing.

 

[indaswamp]

I make sure that when I load the stuffer horn that i have a little pocket of water running through the casing to lube the inside as I push it on the horn so it will feed on and slide off better to be less apt to overstuff the casing.

Yep. And it always helps to fill the stuffer tube before sliding the casing on. let the meat paste stick out ~1/8" and the casing will not grab on the hard edges of the stuffer tube. I can slide a 15~20ft. length of casing on in seconds this way.

 

[indaswamp]

Oh wow, I did not know that! Wish I would have come here before I made the sausages instead of YouTube, haha! I don't believe any of the videos I watched mentioned soaking them for that long. Good to know! Thank you guys so much for the help!

dry salt pack casings are my last option. Check local butcher shops and small grocers with a meat dept. that make their own sausages. Ask to buy a hank of hog casing in brine. This will last for more than a year in the fridge if you repack in brine solution after rinsing and using some for a batch of sausage.