So what exactly is the problem with the casing snap? Is it chewy?30-32F. I watched temps close. Froze the grinder parts as well. I really think it might be that I didn’t dry the sausages enough before smoking.
So what exactly is the problem with the casing snap? Is it chewy?30-32F. I watched temps close. Froze the grinder parts as well. I really think it might be that I didn’t dry the sausages enough before smoking.
Next question, where do you get your casings and how are they packaged? Also how do you store the casings and how do you prep them for stuffing?Yeah. Chewy. When you bite into it sometimes the meat comes out and casing remains. So no snap and possibly lack of bind to the casing itself. But maybe the same thing will solve both issues. I think I need to dry them out better before smoking/cooking.
It is better to store casings in salt water solution rather than just on salt....at least as far as better snap is concerned...unless you soak them for a week or more prior to stuffing....Butcher and Packer. I separate them and stored them in individual ziplocks with salt in refrigerator Prep them by soaking and flushing with water.
Thanks! I'd read that before, but it didn't sink in. That's what I'll do going forward.How to handle natural casings
Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...www.smokingmeatforums.com
Give this thread a look at
Ryan
When you hot water finish, do you do this before freezing/storage or when you're ready to eat?I store casings asboykjo has posted here
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/
also when I’m getting ready to stuff I take out the appropriate amount of casing and flush them and rinse in tepid water, then I put water in a bowl with about 1/2tsp of baking soda stir then add the casings to that to soak while I’m getting ready. The baking soda will velvet or tenderize the casing and will also make them slide on and off the horn very easily.
This will all greatly improve the casing bite, as will a hot water finish with either SV or poach. This is all what I do and it works great.
Yes. It is OK to store casings in a brine solution as long as you use more than 10% salt... this is salty enough to totally prevent bacterial growth. I use enough salt to achieve a 26% solution, which is super saturated...water will not absorb any more. It is practically preserved indefinitely. Keeps the casings supple and hydrated...so they will stretch out when stuffed for a thin casing...and a thin casing gives a snappy bite.So when I get a hank of casings, you recommend storing them in a brine? A hank lasts me about a year so is it still ok to keep them soaking that long? I considered that method, but thought the salt in bags seemed better for long term storage.
It’s a game changer. Just remember that water becomes saturated with salt at about 26%, this means salt stops dissolving and settles at the bottom, this is what I look for and maintain water cover with undissolved salt at the bottom. Add water and non iodized salt as needed over time.I just took my remaining 32 mm casings out and have them soaking in a quart container. I have new hank of larger casings for Andouille from PS Seasonings so I'm going to get another container with a lid and start them soaking as well. Thanks guys. Great learning process. Like I said, I had read that before, but until now didn't realize just how critical that process of casing prep might have been.
I have a smokehouse so your process might be a little different, but that said, I put the sausage in the smokehouse as it is warming up, from ambient to about 130, once we reach a steady 130-ish the sausage has dried on the surface, usually about 1 hour. Then roll smoke and maintain temp in that 130-150 range edging up to 150 for about 3-4 hours, looking for good color. Then pull and SV. Not really concerned with IT at this point but usually is about 120 IT before going into the water bath.How long do you smoke for? What IT do you pull them from the smoker and out into water? If you sous vide do you bag them?
I have never run into this issue but here are some tips that have worked for me. Use a good quality casing. I use Syracuse Casing it is the best I have found. Make sure you are stuffing the casing a bit more. Allow your sausage to "bloom". In other words let it sit for 12-24 hours before using it. This will allow the casing to dry a bit. I always leave mine in the fridge for 1-3 days before using it. Not sure how I feel about leaving meat out but I have heard of people leaving on their counter for 1-3 hours before refrigeration to help it "bloom". Again most issues I had were solved by using a good quality casing.I am still having some issues getting my sausage meat to bind with the casing. I believe I’m getting good protein extraction with mixing. Any suggestions or thoughts on why my casings aren’t binding well to the meat? Not stuffing enough??