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

 

[conradjw]

First rinse them well inside and out with water. Then put some warm water in a bowl and add some vinegar and then let them soak for like 30 minutes or more. This will help soften them and make the casing much whiter and clean looking.

 

[Fueling Around]

I rinse my casing with a touch a baking soda to make them very pliable.
100°C is too high a temperature to finish your sausage. Try keeping it around 75C

 

[SmokinEdge]

First you want to store your casings wet in a brine of water and 26% salt( this is the point that salt stops dissolving) when using casings pull out the length you need and flush with warm water, then place in a bowl with just enough water to cover and add about 1 tsp of baking soda, gently stir and let soak a minimum of 30 minutes but an hour is fine to. The baking soda will velvet the casing just like it will meat and tenderize them plus makes them slick so the will slide on and off the horn slicker than you know what.

 

[indaswamp]

One thing not mentioned....
Understuffing can cause chewy tough casing on smoked sausages. When stuffed properly and tight, the casing will stretch and get thin. Thin casings give you that classic snap on a smoked sausage. When understuffed, and the casing tightens when cooking, now it is thick and can be tough when finished the smoking process.

 

[indaswamp]

Also, are you buying casings packed in just salt dry? Or are they packed in a salt brine? Dry salt can give you a tough casing without at least a week of brine soak in the refrigerator.

 

[frankie007]

Yes I buy them dry in salt

 

[indaswamp]

Yes I buy them dry in salt

Then soak minimum 1 week in salt water in the fridge. Longer is better. Matter of fact, as soon as you buy them, put them in a container of brine in the fridge. You will thank me next time you make sasuage.

 

[indaswamp]

...salt packed casings can't relax enough to allow the sausage mince to completely expand the casing...even soaking 12-24 hours is not enough time in most cases....

 

[Fueling Around]

Yes I buy them dry in salt

Missed that question.
Here is where I get a mixed debate from the other casings users.
I store my casing at around 5% brine in the fridge. Stored this way for over 2 years and no bad odor.
Hot fresh water stretch before using and the baking soda rinse to make them extra pliable.
Any left over casings get a cold water rinse and back in the jar

 

[Coreymacc]

Personally i don't think its your casing procedure, Fueling Around nailed it imo, 100c is 212f. Too hot, 167f or 75c is max for cured sausage.

You are in the sweet spot for creating leathery casings.

My opinion
Corey

 

[indaswamp]

Personally i don't think its your casing procedure, Fueling Around nailed it imo, 100c is 212f. Too hot, 167f or 75c is max for cured sausage.

You are in the sweet spot for creating leathery casings.

My opinion
Corey

Indeed. 212F is way too hot for a smoke sausage, though fine for grilling once smoked, but that time is no where near 2 hours. more like 15-20 minutes reheat to at least INT of 160*F...

 

[frankie007]

Ok, I will try and smoke them at lower temp as well as transfering the casings in to a jar of brine. Thanks

 

[Timber II]

Lots of good info here, another thing not mentioned is if you stuff the day before you smoke and put sausages in fridge overnight make sure they are covered well to prevent them from drying out. chopsaw taught me that one….

 

[frankie007]

Wait, I always leave anything I smoke in the fridge uncovered to go tacky so smoke can adhere ....

 

[chopsaw]

I always leave anything I smoke in the fridge uncovered to go tacky so smoke can adhere ....

I don't do that with sausage . Dries out the casings and makes them tough in my opinion . I always cover natural casings .
Works with whole muscle meats .

I also store my casings wet . Pre tubed I take off the tube .

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

 

[conradjw]

One other question on the heat. Maybe I missed it but what type of sausage you actually making?

Cured, fresh, etc.?

 

[frankie007]

Usually pork sausage, cure #1, garlic, spice...