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Meatgistics - Walton's - Community

Hog Casing Problem

Scheduled Pinned Locked Moved Meat Processing
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    wrote on last edited by
    #1

    Has anyone had problems with 28-30 mm hog casings disintegrating in the pot of boiling water? I made two small batches of chicken sausage today and decided to check out my experiment. I put the links in my pots with water and started to heat them and noticed the casings starting to split even before it hit anywhere near a boil. I did have a small problem with the end knots coming loose on two links, but no blow outs or the links themselves having problems. The casing was a repack of un-used casing from a previous batch, packed in kosher salt a chamber sealed as well as being refrigerated. This has me baffled. Has not been a good sausage day, thought I would salvage the sausages by smoking them and the Traeger decided to go wild and take off un-controlled while I wasn’t looking. I caught it before it got to do any damage to my sausage. Any thoughts would be appreciated.

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #2

    If you put them in boiling water, that could be part of the problem.
    I would not exceed 180 degrees.

    Paul

    • How hard can it be?
    johnsbrewhouseJ 1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to processhead on last edited by
    #3

    processhead Wasn’t boiling, didn’t even get to 180, was bringing up from cold. They started to come apart I would say around 140 degrees. Protein break had not even started to for on the water.

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #4

    In that case, I’m not sure. Could be some deterioration of the casings?
    I use your exact method for repackaging casing and have never experienced that, but I also don’t do much of my thermal processing in a water bath.

    Paul

    • How hard can it be?
    johnsbrewhouseJ 1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to processhead on last edited by
    #5

    processhead That is what I am leaning towards. I know they weren’t overstuffed since I intentionally left them under a bit. I think next time it will be fresh casings. The chicken sausage is different to work with as well. I bought commercial ground chicken (mechanically separated) , not the store type. Seemed awfully wet, that’s why it was an experiment. Next time more binder. Got to work on this, the flavor was fairly decent.

    G twilliamsT 2 Replies Last reply
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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to johnsbrewhouse on last edited by
    #6

    johnsbrewhouse Strange, I just finished a hank of hog casings I probably re-packed a 10 times over at least 3 years

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    johnsbrewhouseJ 1 Reply Last reply
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  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #7

    When I have casings left over I put them in a zip lock bag or a quart jar with kosher salt and water and keep in the fridge. Never had a problem.

    johnsbrewhouseJ 1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to glen on last edited by
    #8

    glen The whole batch is really strange, I just pull them off the smoker thinking they might set up tighter. I was at 180 degrees when I pulled them and they were like jello. I’ve got enough sure gel in there and added no water because the chicken was very moist. I’ve re-packed my casings multiple times without problems and this one was well packed in salt and in with the un-used one and sealed tight. I threw what little bit was left over away. Time to rethink the binder too for the recipe. One of those days.

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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to mdseaside on last edited by
    #9

    mdseaside I’ve never had a problem either, mine are always packed in salt and chamber sealed and back in the fridge.

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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    wrote on last edited by
    #10

    OK folks lesson learned about Mechanically Separated Chicken. It definitely is not made for regular sausage, you can use it for hotdogs or bologna but not sausage. It never set up even after I put it in my smoker and brought it up to 180 degrees. I have even cooled it in the fridge overnight, it still loose, I did some research on it and it not what I thought it might be. It a really high fat product separated from the bones by high pressure and then run through screens. It’s not ground, more like an emulsion and can contain Ammonium hydroxide as an anti-microbial agent. This could be causing the degradation of the casing as well. MSP is well used in the processed meat industry where they use cellulose casings and it only an ingredient rather than a whole product. It’s really cheap for a reason $1 lb… The processors use this to take every bit of scrap off the carcass of the chicken. Next time, I grind my own chicken!

    G 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #11

    Thinking about what you said and wonder if the process starts out as an emulsion after the deboning process, but then dilutes or degrades the protein such that it can’t bind without the addition of some freshly ground protein? Depending on the fat to lean ratio, the high fat content could have something to do with poor binding qualities as well.
    Totally conjecture on my part here.

    Oh well. You can always use it to make chicken soup stock. lol

    Paul

    • How hard can it be?
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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to johnsbrewhouse on last edited by
    #12

    johnsbrewhouse Good information, thanks

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to johnsbrewhouse on last edited by
    #13

    johnsbrewhouse so just to be clear what you used was not a fresh hog casing? Was it a collagen casing? I believe i remember seeing a post about those splitting when pan fried as a breakfast link. Guessing thats the same thing happening if you didnt use actual fresh hog casing. However you dont have to package collagen in salt so im a bit confused at the moment

    johnsbrewhouseJ 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #14

    Sounds like definitely a hog casing . No reference made to any other type.

    Paul

    • How hard can it be?
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to twilliams on last edited by
    #15

    twilliams Tubed hog casing, it has something to do with the chicken product is what I am thinking. I’ve used the same casing from the same batch previously with no issues. I don’t buy collagen casings, so it can’t be that.

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