Getting a good casing bind

[SmokinEdge]

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?

 

[GatorAGR]

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.

 

[indaswamp]

Try that and report back if it solved your issue. It helps us help members when we get feedback.

 

[SmokinEdge]

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.

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?

 

[GatorAGR]

Butcher and Packer. I separate them and stored them in individual ziplocks with salt in refrigerator Prep them by soaking and flushing with water.

 

[indaswamp]

Butcher and Packer. I separate them and stored them in individual ziplocks with salt in refrigerator Prep them by soaking and flushing with water.

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....

 

[GatorAGR]

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.

 

[GatorAGR]

Now I do think I should soak them longer prior to stuffing. I've been soaking them for an hour or so, but I think a day would loosen/stretch them out a bit more which may give me a better snap. That was one of the two things I noticed from the 2 guys & a cooler video you shared. Longer soak and dry them out better prior to smoking.

 

[Brokenhandle]

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

 

[GatorAGR]

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

Thanks! I'd read that before, but it didn't sink in. That's what I'll do going forward.

 

[SmokinEdge]

I store casings as boykjo 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.

 

[GatorAGR]

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.

 

[GatorAGR]

I store casings as boykjo 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.

When you hot water finish, do you do this before freezing/storage or when you're ready to eat?

 

[indaswamp]

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.

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.

 

[SmokinEdge]

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.

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.

As for the water finish, it’s part of my process now, so I smoke then poach finish. This is mostly because my ambient conditions are very dry and that dry air will make the casing like leather in the smoker over time. If your ambient is above 50% humidity you may not notice much benefit but I still bet you will. When I poach small batches I heat a pot of water to 170F remove from heat and put the sausage in directly from the smoker (no rest time) I then monitor the water temp and don’t let it drop below about 150F then back on the burner to 170 and off again. This will finish the sausage IT usually in 15-20 minutes. On big batches I finish SV in a cooler for room. I run the SV at 150. Then cool water soak to stop cooking then hang to bloom and dry for 1-2 hours. Makes a great snap on casing and always bite through.

 

[GatorAGR]

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?

 

[SmokinEdge]

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 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.

 

[mike1779]

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??

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.