Well, that’s no good. I hope the damage is minimal and they get back running soon. I am selling cattle later this month and I don’t want the price to tank and grocery store price to spike even higher like when the plant in western Kansas caught fire.
1-1/2 x 12 Fibrous Casing Summer Sausage
Made 13# of smoked sausage using the Tons’s seasoning. Also added carrot fiber binder and high temp cheese. Followed the smoke schedule to a tee. Sausage came out excellent except for the way the casing looked. Casings were all wrinkled. Good adhesion and taste but not very pretty! At internal temp of 150 casings still looked good. Above 158 they started wrinkling in the smoker. Any ideas?
After trying for a nice and perfect appearance at one time I’d say don’t worry about it. The taste and texture is what you want. Looks account for very little of the taste spectrum. Just my take.
jehatha last edited by
Did you ice water bath them to cool after cooking? I have had luck with this helping.
Capnbubb Without knowing more I’d guess that jehatha is correct. If you removed them from the smoker and put them in an ice bath and they are still getting excessively wrinkled then maybe they aren’t be soaked long enough in hot enough water before processing? That could be part of the issue.
One last possible thing, do you have anyway to increase the humidity? I did an experiement with automotive sponges in my smoker that increased the relative humidity all the way up to 50% using an oversized water pan and regular automotive sponges.
Definitely did the ice bath. They were wrinkled when removed from smoker.
Capnbubb Can you remember how long you soaked them and how hot the water was? Only other thing we haven’t mentioned yet that could a contributing factor is how tight they were stuffed, with Summer Sausage I hold that casing on pretty tight as I am not worried about blow outs!