• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Tough Sticks and Summer Sausage

wazzuqer

Meat Mopper
169
22
Joined Dec 11, 2012
My last batches came out tougher chewing than normal. Not sure if it’s because I went from a 50-50 to a 60-40 Deer to pork ratio, or put too much smoke on them or what? Used the same seasoning’s I always use Mitchlitch/SpokaneSpice, and taste was great as always just tougher, smoke time and tempts were the same as I always use as well...Thanks...
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,673
3,539
Joined Oct 4, 2012
I would tend to lean towards over cooked. Or possible bad (not like rancid bad but possibly old) batch of casings. I use a 70/30 ratio of wild game to pork and the only times I've had toughness has been with one of those two things being the issue. or a combination of both.
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
6,132
1,604
Joined Aug 24, 2014
W, My ratio is usually 60-40 with no problems, I agree with Dirt Sailor about casings not prepared well for the sticks(soak 24 hours with a splash of vinegar) .If the summer sausage was a natural casing then you could have the same problem. Always start your sausage out at LOW temps110-120 for at least an hour and bump up slowly as a high start temp causes toughness.
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,266
1,644
Joined Feb 3, 2009
Did ya have a lot of air flow? that will toughen them up after a long cook
 

wazzuqer

Meat Mopper
169
22
Joined Dec 11, 2012
All great thing to check and think about thanks. The casing were from last year but in the fridge , but every year I have a few left over that I use on the next batch. Air flow might of been it , was very windy on smoke day, so I closed the dampener to1/2- 1/3 open, usually its wide open, I probably started out to high150 and went up from there.
 

rtbbq2

Master of the Pit
1,407
28
Joined Mar 2, 2012
All great thing to check and think about thanks. The casing were from last year but in the fridge , but every year I have a few left over that I use on the next batch. Air flow might of been it , was very windy on smoke day, so I closed the dampener to1/2- 1/3 open, usually its wide open, I probably started out to high150 and went up from there.
My last batches came out tougher chewing than normal. Not sure if it’s because I went from a 50-50 to a 60-40 Deer to pork ratio, or put too much smoke on them or what? Used the same seasoning’s I always use Mitchlitch/SpokaneSpice, and taste was great as always just tougher, smoke time and tempts were the same as I always use as well...Thanks...
Sometimes casings can be tough. Try to soak then
My last batches came out tougher chewing than normal. Not sure if it’s because I went from a 50-50 to a 60-40 Deer to pork ratio, or put too much smoke on them or what? Used the same seasoning’s I always use Mitchlitch/SpokaneSpice, and taste was great as always just tougher, smoke time and tempts were the same as I always use as well...Thanks...
Sometimes casings can be tough. Try soaking overnight and reminding. That seems to remove more salt. Als
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.