Brand new at making sausage.
Made a couple small batches to start.
60 percent venison, 40 percent pork fat. Seasoning added as well as the appropriate amount of pink curing salt (1 oz per 25 lbs). Also added a small amount of water
I used collagen casings that were too small for my nozzle so I had to lube it up with oil. Could this have been my problem?
I believe I stuffed them fairly tight, but I’m new so not positive.
I don’t have a smoker so I baked with door open at 185 until internal temp was 160.
I put in a cold bath once done and then cut and into the fridge.
When they cooled all the way the first bite is crunchy like all the other sticks I’ve had in my life and the 2nd bite the meat inside moves from casing leaving excess casing.
Any ideas what I’m doing incorrect? Will using the correct size nozzle/casings fix my problem? Could the oil from lubing the casings on the stuffer cause them not to get crispy?
Made a couple small batches to start.
60 percent venison, 40 percent pork fat. Seasoning added as well as the appropriate amount of pink curing salt (1 oz per 25 lbs). Also added a small amount of water
I used collagen casings that were too small for my nozzle so I had to lube it up with oil. Could this have been my problem?
I believe I stuffed them fairly tight, but I’m new so not positive.
I don’t have a smoker so I baked with door open at 185 until internal temp was 160.
I put in a cold bath once done and then cut and into the fridge.
When they cooled all the way the first bite is crunchy like all the other sticks I’ve had in my life and the 2nd bite the meat inside moves from casing leaving excess casing.
Any ideas what I’m doing incorrect? Will using the correct size nozzle/casings fix my problem? Could the oil from lubing the casings on the stuffer cause them not to get crispy?