Tough Sticks and Summer Sausage

[wazzuqer]

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]

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]

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]

Did ya have a lot of air flow? that will toughen them up after a long cook

 

[wazzuqer]

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]

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