summer sausage casings

Discussion in 'Sausage' started by deerjackie, Dec 30, 2009.

  1. deerjackie

    deerjackie Fire Starter

    fibrous or collagen for summer sausage? i hear the collagen is cheaper and does not wrinkle up. i am getting ready to buy a 1000 meter roll. have used fibrous. will try collagen brfore i order 3280 ft[1000 meter] roll. thanks.
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I personally will be using stock nets from now on...but I have used fibrous and collagen and get wrinkles either way...
     
  3. nickelmore

    nickelmore Smoking Fanatic

    Can you please explain using stocking net. I did order some from Butcher Packer with my last order, just wanted to hear your way of doing it.

    I saw a post from Ron P how he did a pair of pork loins that looked real good, just don't know about how to do a sausage.
     
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I use fibrous that I get from my local butcher. If I stuff very tightly, smoke at proper temps, then cool in ice water I have very little if any wrinkle problem.
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  5. deerjackie

    deerjackie Fire Starter

    nice.maybe i need to calibrate thermometer.mine wrinkle bad. i use 12 inch casings and shower in cold tapwater.let sit in room temp and then into fridge. they hava a sprocket look to them.edible and not too dry,just look funny.
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I used 12" Fibrous and had minimal wrinkles. Cooked at 172 the whole time til it got to 156 internal. then into a cold bath. Just stuff them nice and tight.
     
  7. nickelmore

    nickelmore Smoking Fanatic

    Welcome That is a whole lot of casing. Hope your getting a good deal and have a bunch of meat at your disposal.
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Fiberous is what I use on SS. Stuff em good an tight, keep yer temps down in the 180° area to an internal a 155° then immediatly inta a cold bath till the internal drops below 120°. Should help bunchs with the wrinkle problem.

    You can get a old style casin called Hukki which has the netting effect built onta the casin, gives it the old butcher shop look, but ain't cheap. Ya can do somethin similar by addin nettin to the fiberous casin, gotta be the same diameter if not a bit smaller then what yer makin so when ya stuff it push's the casin out through the nettin. Looks really nice but a fair piece a work.
     
  9. morkdach

    morkdach Master of the Pit OTBS Member

    i started using the netting bout 1 1/2 years ago.
    like it best of all..
     
  10. que-ball

    que-ball Smoking Fanatic

    I use fibrous casings with my summer sausage too, without any wrinkling. Like others have said, stuff tight and keep smoker temp down. I don't even have to use the icewater bath--I'm lucky enough to live where I can jus open the smoker door, and let the -20*F temperature outside do the rest!
     
  11. deerjackie

    deerjackie Fire Starter

    ok thanks. yea i got a good deal on the 1000 meter roll 2.25 dia casing. if yall need some let me know unless its against forum rules. i aint in the butcher supply business but could help someone out .
     
  12. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Are you just using netting, or are you using a netting over a casing? I would think that large of a netting wouldn't confine the ground meat properly. The presentation is fantastic in any event!
     
  13. jlmacc

    jlmacc Meat Mopper

    Like eveyone else said,A hint to keeping it tight though,we sometimes will take the casing and squeeze it it the middle and make it into 2 different links(if you have a long enough casing to start with).It will get real tight.
     
  14. forgiven1

    forgiven1 Newbie

    Amazing what a guy can learn here from a 7 year old thread :)
     

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