Summer Sausage and Meat Sticks

[fitch]

Morning All 

I have the LEM 5lb stuffer (19mm casings don't all fit on the tube) and a Masterbuilt XL Propane Smoker.  The sticks come out with a rough texture and the casing are loose.  The smoking is 200 for 2 hours or internal temp of 160.  Also adding 1 lb bacon to 5 lbs burger.  I am also pulling the meat sticks and putting them in ice water.  Any ideas on I can minimize the shrinkage ("I was in the pool!") of the meat so it stays smooth?  I am also spritzing the sticks as well.  Getting ready to do summer sausage.

 

[big casino]

I'm not sure of your of your recipe but adding soy protein can help stop shrinkage, also 200 is pretty high temp for smoking sticks and SS I try to keep the smoker temps around180 the loose casings could be that you rendered the fat out the sausage, the burger your using to make the sticks if it is 80/20 you probably don't need the fat from the bacon either, 80/20 is usually an acceptable  ratio

 

[diggingdogfarm]

Yes, as Harry said, your temps are too high.


~Martin

 

[fitch]

Thanks.  I'll go to 180. Where do I get soy protein and how much for 5 lbs 80/20 (I did use 90/10)?

 

[big casino]

  I get mine from www.sausagemaker.com I believe it is normally used at 1cup for 5lb

 

[big casino]

also what are you monitoring the inside temps of your smoker with?

 

[fitch]

I bought the Maverick ET-732 dual probe.  I found the temp on the door is 50 or so degrees off.  Before the Maverick, I was smoking at 250 degrees and I was burning them along with being very dry.

 

[big casino]

yeah good deal,  I think if you try and keep your temps lower, keep your fat to around 20% and skip the ice water dunk that your casing might stay tighter, I have only ever used collagen casing once I skipped the  ice water bath, the stick did wrinkle up but the casings were tight to the meat

good luck

Harry