Still having trouble with smoke not sticking to casings

[Ricky McLaughlin]

I will show you my first <and only attempt so far> and uncased snack sticks...which we called dog lol...ive seen worse.

 

[boykjo]

The casings are dry and the smoke has nothing to adhere to. A pellicle (tacky surface) should be formed for optimal smoke adhesion. https://en.wikipedia.org/wiki/Pellicle_(cooking). for best results stuff the sausage, hang the wet sausage and place a fan blowing towards the sausage with a light breeze. the sausage casing will become tacky as the moisture evaporates off the casing. this forms the pellicle. place in the smoker and start cold smoke for a few hrs and the keep smoking adding heat. here are some examples

https://www.smokingmeatforums.com/threads/hot-dogs-and-cocktail-smokies.242481/#post-1527761

https://www.smokingmeatforums.com/threads/cocktail-smokies-finished.175988/#post-1295846

https://www.smokingmeatforums.com/threads/frankfurters-yeah.155444/#post-1115224

boykjo

 

[Ricky McLaughlin]

Leave the door closed, open vent 1/2. Start at 130* then 10* to 170*. What are you making? fresh or smoked sausage.
Water is not really needed in the chips, at 140* open vent full

Smoked sausage. I don't use water on the chips. But the casings are really wet even after drying in refrigerator and setting on the table for 3 hours.

 

[Ricky McLaughlin]

Boykjo

The casings are dry and the smoke has nothing to adhere to. A pellicle (tacky surface) should be formed for optimal smoke adhesion. https://en.wikipedia.org/wiki/Pellicle_(cooking). for best results stuff the sausage, hang the wet sausage and place a fan blowing towards the sausage with a light breeze. the sausage casing will become tacky as the moisture evaporates off the casing. this forms the pellicle. place in the smoker and start cold smoke for a few hrs and the keep smoking adding heat. here are some examples

https://www.smokingmeatforums.com/threads/hot-dogs-and-cocktail-smokies.242481/#post-1527761

https://www.smokingmeatforums.com/threads/cocktail-smokies-finished.175988/#post-1295846

https://www.smokingmeatforums.com/threads/frankfurters-yeah.155444/#post-1115224

boykjo

 

[Ricky McLaughlin]

Boykjo, the casings are really wet. I let them dry in refrigerator for 36 hours and set on the table at room temp and you could still see the moisture on them. This was a wild hog sow and i didnt add any extra fat. I ground the whole thing up in to sausage.

 

[daveomak]

Morning... I think you have high humidity and the refer cold sausage was condensing that moisture on the casing... The sausage needs to be above ambient temp to stop the condensation... Preheat them in the smoker at 100F ish for an hour... they should be dry by then... start the smoke for 2 hours then up the temp 10-20 deg. / hour until you are satisfied with the IT of the sausage...

 

[Ricky McLaughlin]

Morning... I think you have high humidity and the refer cold sausage was condensing that moisture on the casing... The sausage needs to be above ambient temp to stop the condensation... Preheat them in the smoker at 100F ish for an hour... they should be dry by then... start the smoke for 2 hours then up the temp 10-20 deg. / hour until you are satisfied with the IT of the sausage...

 

[Ricky McLaughlin]

We do have some high humidity. Thanks.