Help from sausageheads

[buzzy]

We butchered 2 hogs this winter an made 275# of sausage. I’ve noticed over the months when eating the link sausage that sometimes the skin is tough. To the point u can’t even chew it. This doesn’t happen all the time. Almost always cooked in electric skillet with peppers & onions. I bought a shank of skins at the store. Rinsed good then put in bowl of water for 3 days. Changed water daily. I was not running the stuffer because the boys ( both in their 20’s) r wanting to learn. What better teacher than hands on. So is this to be expected time to time or do I need to handle skin differently or do they need to be stuffed fuller?? Thanks for the guidance in advance!!

 

[daveomak]

https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[buzzy]

Yea dave that is what I went by. I believe the problem is in the stuffing crew. Not filling to max because afraid of blow outs. Like i said they want to learn the butchering process and we only do this once a year. Around here it seems to be getting lost. Sure everybody butchers but I feel good quality is missing. I thought I would put this out there to see others insights or opinions. Thanks!

 

[jimmyinsd]

are these fresh or smoked sausage? i have had similar issues in the past and it sounds like the issue could be coming from a variety of sources.

 

[buzzy]

This is with fresh sausage. I was hoping to get others to give thoughts on this but I guess not. I do think it’s the stuffing crew. When doing 2 hogs I can’t over see everything but I will put a bug in their ear next year.

 

[chopsaw]

Not sure I agree with the stuffing theory . I mean I see the point behind it ,,, so maybe . Tighter equals thinner ? Thin can be tough also . For me , 3 day soak on the casings isn't enough . I keep mine like the link above , wet storage .
I've had some tough casings on smoked , and some with a nice snap . Most you don't even notice .

 

[jimmyinsd]

I was told once with natural casings to bring them up to temp slowly, that exposing them to fast heat can cause tough casings. are you starting with a cool pan and letting them come up slowly or are you dropping them into some hot water to cook them or do they slowly come up to temp with the veggies as they cook? I am not sure on the stuffing thing unless they are seriously understuffing them and not getting much twist on them to compress the meat, but even then I am not sure if that is the issue you are facing or not.

actually after thinking on it a bit more I kind of doubt its the stuffing issue, I have had link come untwisted when I cut them and the sausage comes out the end a bit (the casing contracts) and they arent noticeably tougher than those that stay compressed. maybe before you cook the batches for a bit try twisting the links down a bit more on some of the sausages and see if you can see a difference in the ones they did vs the ones that get compressed more???

 

[tallbm]

I'm with the others that it is not a stuffing issue, even under stuffed.

I have no issues with natural casings cooking on the grill.
Hell I prefer to under stuff my fresh sausage so when it is cooked on the grill it plumps up without busting or splitting!

I do however always have issues with the casings being chewy when I boil or cook in a skillet.
I don't believe I have issues if I broil the fresh sausages and I am sure to flip the sausage over.

This all leads me to believe it is a heat thing. Much like with chicken skin. If chicken skin isn't cooked at a hot enough temp it is rubbery/leathery.

Grill you some and see if you have the same issue and please report back :)

 

[buzzy]

Oh my you guys want me to tell the wife it’s her cooking. Which one of u want to be the messenger on that. Will take this all into thought. What got me was sometimes they were great but sometimes chewy. Chopsaw I’m need to reread natural casing post. I thought 3 days would be good.
Thanks all u guys for thoughts

 

[chopsaw]

Yeah read thru that again . After being stored like he does , they come out easy , and just need to be flushed / rinsed . They are really soft , made a big difference in the sausage .
Also , you say you went to the store and bought yours . Are they home pack ? Odd lengths ? Short ?

 

[buzzy]

Don’t know the brand off hand. Bought a hank off them. They where in a salt solution. They all had length to them. Even had ring on to tell where the ends where. The local grocery store carries everything for butchering. I’m so glad. Skins, TQ, salt peter, seasoning packs, collagen casings

 

[crazymoon]

Buzz, The tenderest casings I have found come from Syracuse Casing co. .They are a bit more in cost BUT they are worth it.

 

[chopsaw]

Buzz, The tenderest casings I have found come from Syracuse Casing co. .They are a bit more in cost BUT they are worth it.

I finally switched to better casings ,, big difference .

 

[buzzy]

I’ll give that a try when I get these used up

 

[daveomak]

Some mention adding humidity to the smoker... Not necessarily a water pan but steam, to keep the casings moist during the smoke... Commercial folks use live steam to heat up their smokers....