sausage problems

Discussion in 'Sausage' started by smoky, Jan 31, 2006.

  1. smoky

    smoky Newbie

    I just finished my first try at making bologna. I bought a kit from High Mountian to make 30 lbs. When it was finished the casings that were tight when I started out are now loose and wrinkled. I haven't had a chance to taste it yet and I doubt this will have an effect on the meat quality it still doesn't look as nice as some of the pics I see from others on this site.
    I followed the instructions to the letter. Anyone have any ideas on what happened? Did I not get the casings stuffed tight enough?
     
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    smoky

    after your sausage gets up to temp of around 152 i will remove from the smoker and fill a cooler with cold water enough to cover the sausage leave sausage in the cold water for 30 mineutes or so till they are nice and cool remove from water and then i let them sit at room temp for a while cooling the sausage off quick keeps the casing from getting all wrinkled up your sausage should taste fine they just dont look pretty being all wrinkled up hope this helps
    salmonclubber
     
  3. smoky

    smoky Newbie

    Thanks salmonclubber, I'll try that on my next batch. I am thinking of doing another this weekend.
     
  4. dacdots

    dacdots Master of the Pit OTBS Member

    Hey Smokey,Salmon it right on the money there with his fix.I always let mine cool to 90 deg. internal and hang them to dry and bloom.This should produce a nice smooth pretty sausage.Good luck on your next batch and remember you still get to eat your mistakes.
     
  5. smoky

    smoky Newbie

    I got a chance to try out my first batch of sausage on the family and while the casings didn't turn out the way I would have liked it was still a big hit! It turns out the sausage tastes great anyway,so I at least didn't waste 30 lbs of meat. Thanks for the help guys. :D :D
     
  6. cheech

    cheech Master of the Pit OTBS Member

    Can you guys explain why this is? It would seem that cooling something down would make it contract rather than stay plump. I was always under the impression that cold water makes meat shrink.
     
  7. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo dudes and dudettes,
    i have never had a problem with casing wrinkling.

    is this possible because i make only fresh
    and fresh/smoked sausage??
     
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sometimes when we did sausage we would have the casing wrinkle and loosen up on us. The guy that ran the smokehouse told us that the problem was- a) to much fat in the lean to fat ratio and the fat rendered out, b) not enough binder, c) letting the internal temp get too high & d) not cooling the product down fast enough.
     

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