My Summer Sausage Problem

[lathechips]

I just made a couple of sticks of SS , 2-1/2 round casings. Problem after ice bath it wrinkled up & is kinda hard to peal off the casing. Can it be saved? What do I do next time? I wish my pepperoni looked like this.

 

[chopsaw]

Hard to say without knowing more about what you did , and how you did it . Show your recipe , smoker type , temps you smoked at and what was the internal temp when you pulled it .

Over all taste and texture leads the way , see how it is after it rests .

 

[SonnyE]

Well, first off... it's winter.
But aside from that, I'm no help at all.

 

[lathechips]

50\50 pork/beef, chilled @ 160*

 

[indaswamp]

Did I read that right? Chilled @160*????

 

[BGKYSmoker]

Maybe saying 160* pulled then chilled. 160* (meat) IT is way to high for SS.

How old were the SS casings?
Fat smear while mixing
fat-out from high temp
casings not soaked long enough
50/50 may be the reason. I go 80/20 but thats just me.

Many factors can cause casings to stick to meat.

 

[jhend]

If you used muslin bags they need to be soaked in water before stuffing to prevent the meat from sticking to the cloth. This link may be of some help.

https://www.smokingmeatforums.com/threads/summer-sausage-in-muslin-bags.176286/