Summer sausage question about casings.

[Steve H]

I have a question about casing size. I've made summer sausage a few times now with very good results using the standard 3" casings. But, I'm thinking about going with 38mm casings. And I'm going to use encapsulated citric acid. A first for me. Other then adding the ECA last. Is there any other deviation to the normal process I should know? I wouldn't think so. But it's better to double check!

 

[DanMcG]

Other then getting up to temp a little quicker, I can't think of anything that would change just by using a smaller diameter casing.

 

[tx smoker]

I have a question about casing size. I've made summer sausage a few times now with very good results using the standard 3" casings. But, I'm thinking about going with 38mm casings. And I'm going to use encapsulated citric acid. A first for me. Other then adding the ECA last. Is there any other deviation to the normal process I should know? I wouldn't think so. But it's better to double check!

As a general rule I use the 2 7/8" fibrous casings for Summer Sausage but use a lot of the 38 mm casings for other sausages. Dropping in size though you can actually use natural casings if you want that little pop when you bite into them. Of course, using the ECA adds a great flavor but you'll also need the Cure #1. I might also suggest using STPP (sodium tripolyphosphate). Doesn't take much but that is a great binder for the meat and helps a bunch with moisture retention. As stated above, they will cook considerably faster, especially if using natural casings. For some reason they seem to allow for better heat penetration than fibrous casings. Be very careful not to go above 180* for any length of time though. You'll get a fat-out with fibrous casings but the casing will remain in tact. Natural casings will explode and squirt grease all over the place if they get too hot :-) Another welcome addition that I like in Summer Sausage is the addition of high temp cheddar cheese. That really makes a huge difference in the finished product and Tracy won't let me make sausage without it any more...and Summer Sausage is her favorite. You have a PM coming.

Robert