How to avoid tough skins on smoked sausage?

[frankie007]

I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C and then increase temperature to 100C. Sausages are usually done in couple of hours. Any ideas?

 

[PolishDeli]

I've found the rinsing the inside of the casing make a huge difference.

If you are using pre-tubed casing, there is no way to rinse it properly though.

But alas, with natural casing, some will just be tougher than others.

 

[frankie007]

I do rince them inside &out