Tough casings question

[Timber II]

I mentioned this in a thread I had in the wild game section, but I’m gonna ask specifically here where more may see it.

I have a Hank of hog casings that I soaked and rinsed for weeks and stored w Morton’s salt and cap of vinegar. They are beautiful and easy to work with, BUT they are a little chewey. Am I doing something wrong or is this the norm? Maybe I shouldent be stuffing SS in hog casings?

I’ve been peeling the casings off but that’s kinda a pain too.

The top portion has been peeled in this pic. And suggestions?

 

[chopsaw]

This is a great thread on treating and storing natural casings . I do all my hog and sheep this way .
Big difference .

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

Long hang times on natural casings can cause them to be tough . I bet that's the cause of some of your trouble .

What brand casings do you have ? I was buying from the sausage maker , but the last batch I got from Syracuse casing . I don't like the pre tubed , some people do . I take them off the tube and store wet .

All Natural Sausage Casings, Hog Casing, & Sheep Casings

All-Natural Hog Casing, Sausage Casing, and Sheep Casing. Providing All-Natural Hog Casing.

www.makincasing.com

I’ve been peeling the casings off but that’s kinda a pain too.

Run them under some water . Should come right off .

 

[Timber II]

Thanks chopsaw! That thread from Jo on the casings is how I’m storing them.

I got the Hank from a local butcher shop. I assumed it was from hogs they butcher but not sure on that.

 

[chopsaw]

Nothing wrong doing it in hog casings , but if you're smoking them start to finish , I would think that's where they're getting chewy .
If you like the size you could use collagen .

I've been using the cloth bags for summer sausage type stuff . I like the look .



I get those at

Meat Bags & Casings - Page 1 - Butcher Supply Company

butchersupplycompany.com

I just bought some 1 1/2 fibrouse for pepperoni that would work good too .

 

[Timber II]

I am smoking them start to finish….along with a overnight hang before smoking. I’ll check out the bags, thanks for the link!

 

[chopsaw]

.along with a overnight hang before smoking. I’ll check out the bags, thanks for the link!

That might be an issue by itself .
I do it with large diameter stuff , but for hog I think I would keep in the fridge overnight covered .
Hang at room temp for 60 to 90 minutes , then go to the smoker .
Dry / smoke / cook .
Keep us posted .

 

[Timber II]

The overnight hang is in the fridge but not covered. Thanks for the help chop

 

[chopsaw]

in the fridge but not covered

That's it right there . Dries them out to much .
Sausage looks great btw .

 

[Timber II]

Ok thanks a lot, I was wondering if that was it! Can’t wait to do another batch now - I got some elk that needs needs ate!
Thanks again - ya I’m happy w the looks….I’ve come a long way with you, and everyone else here helping me.

 

[chopsaw]

Not trying to beat this to death , but if you do a larger batch , try a section poached to finish .
After going in the smoker , dry , then start your smoke . When it takes enough color , pull a section and poach on the stove in a pot of water . 175 ish for 30 minutes for hog casing size . Do the rest as you would in the smoker .
Compare the 2 .
I like SS start to finish in the smoker , but you could try the poaching and see what you think .
OK , I'm off the Gordon's food service . I'm craving SS now .

 

[Timber II]

Lol thanks again man

 

[Gonna Smoke]

Tagging along on this...