Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.
Softer Caseings
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When I make sausage the casing comes out so tuff you can’t stick a fork into them. That is both pig gut or collagen casings. What am I doing wrong?
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Old Guy what is your cooking / smoking schedule , do you ice bath them at the end more information will be helpful
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I smoke them for 1 hour at 200 deg F . No I have not, ice bathed them. Thank you very much I will give that a try.
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Old Guy that is the issue, starting out at 200° you are cooking the product rather than smoking with a gradual increase in temp. What is happening is called case hardening. Only 1 hour is your internal temp 160°? You smoking/cook schedule should take up around 6-7 hours. Depending on size of batch. There is videos in the university section on smoke schedules for sausage
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twilliams Thank you, I will check the university section out maybe sometime I will get a good sausage to come out of my smoker.
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Old Guy you will get it done. Alot of research here to be learned. Also test and trial. If you cant find the smoke schedule let me know, i can post it for you.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Old Guy keep notes. It will help with the learning curve.
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