Sausage Casing Snap

[PapaRed]

I have a history of making sausage with tough casings, and have attempted many recommendations read here and on other forums how to create sausage links with "snap". Sadly, have had very limited success. Recently I watched a video that advised adding lemon juice (at a ratio of 3/4 teaspoon lemon juice to one quart of water) to the casing rinse water increases the water acidity, therefore the PH, resulting in a softer, more resilient casing.
That procedure, along with proper stuffing and handling of sausage links results in sausage with perfect "snap". Have used baking soda in the water, but yet to try the lemon juice procedure, but maybe some experts here have, and would share their procedure that produces sausage casings with "snap".

 

[indaswamp]

Are you using casings packed dry in salt? Or casings packed in a wet brine? See this recent thread:
https://www.smokingmeatforums.com/threads/how-to-avoid-tough-skins-on-smoked-sausage.333616/

 

[PapaRed]

Well sir, you are no doubt correct. The casings I use come to me packed dry in salt. Usually a couple days before making sausage, I thoroughly rinse what I intend to use in running water and leave them in fresh water. The remaining casings remain dry packed in salt.
As of now, I will thoroughly rinse them all and then store them in a 25% salt brine. Thank you!

 

[SmokinEdge]

First is case prep as has been outlined. Next I’ll say at least for me, smoke then do a poach or steam finish. It’s a game changer for hot smoked sausage.