Prick Summer Sausage Casings

[hydrostan]

We always prick natural casings, however we are not sure about collagen etc. casings. We used to prick them before putting them into the smoker. We tried smoking without pricking them, and I did not notice any difference.

Should we or shouldn't we

 

[crazymoon]

HS, I only prick a casing where I have a large air pocket. Smoke will penetrate if you dry your sausage for an hour or so at 110-120* with no smoke and the dampers open w/out pricking your casings

 

[daveomak]

last batch of sticks, using 21mm collagen casings, when I pricked the casing, it immediately tore when I picked it up... No more... I remove all the air from the stuffer and tube, then stuff, keeping the casing full....
I use the super thin, easy bite through casings..

 

[hydrostan]

One of the fears I had was that I once read somewhere that if you don't prick them, all the fat will run to the bottom of the casing. I didn't notice that happening on our last batch

 

[DanMcG]

If your fat is running you're temps are to hot. keep them down below 170-175°

 

[motocrash]

Jeez,ya don't have to call the casings names...o_O

 

[driedstick]

No pricking here,,,