Tough casing

[Luebke1219]

Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.

[Tex_77]

What kind of casing did you use, and what were you making?

[rackmaster]

I did this also , I purchased a kit from legs online back a month ago .
Made 2 batches and kept temp under 140 on second batch for 3 yrs
It was better but the casings are undesirable

They have gotten better over the last week as they have softened some but I’m still pealing them off as I eat a stick

Need a casing not as tough for next batch

[Luebke1219]

I used a casing by L*M. That’s what I had. My cart already has walton’s casings in it. But is it just the l*m casings that are bad or was it something I did. I cooked them to the schedule on walton’s. I followed everything perfect. I was gonna make another batch but I want to wait if the L*M casings are bad.

[rackmaster]

Nope mine were from leggs
Ac leggs co out of Alabama

[PapaSop]

Always had tough casings as well. Until… When I first started stuffing with Walton’s casings I could tell immediately they were a better product. No problems since!

[JoeB]

I buy these brine packed fresh pig and sheep casing from Meatman by the Hank. Always fresh, and can be kept for over a year in brine. Never disappointed… I’ve routinely have casings over 20ft long. once in great while a little tuff, rare blow-out. Never liked L*M. Most L*M under 4’ tuff and a lot of blow-outs. That being said, tuff casings are mostly an animal thing. Also no cold shower or ice bath can make them tuff.

Thank You for your order from Ask The Meatman. Your order has been shipped and is on its way. If you have any questions, please email us at [email protected]. For details about your shipment or to track your package, please refer to the information below. Click the Tracking # for more info.
Shipment Details
Mailing Date: 1/21/2020
Est. Delivery: 1-3 days
Service: Priority Mail
Signature: Not Required

[Fat_Bob]

Luebke1219

From the site Joe mentioned:

Why are the casings tough after cooking fresh sausage?

• Sausage was cooked in a pan too hot and too quickly.
• Casings were not soaked long enough.
• Origin of casing.
• Sausage was under stuffed

[JoeB]

Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good!

[rackmaster]

The casing in my kit did not require soaking , they were 21 mm I’m sure imitation variety

I’m sure there is a better quality out there that is not as tough
I’m not going to fret too much I can peal them .
I’ll only do a couple batches a year

[JoeB]

Making breakfast sausage or hotdogs?

[Luebke1219]

Making snack sticks

[JoeB]

AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me

[Jonathon]

Luebke1219 Were you able to add any humidity to the smoker?

[rackmaster]

I didn’t mean to hijack the post but we are both looking for suggestions about same issue ,
Yes , had a pan of water over fire in mine
Good steam and smoke

As much as we have eat on them I suspect I’ll make another batch soon

[Luebke1219]

Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the L*m brand is a little thicker?

[Jonathon]

Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.