More fantastic info. Thank you so much!
The last time I did smoked sausage the casings were harder than normal. Just wonder if it could be that the casings were old (natural and I can’t quantify ‘old’ I just know they had been in the refrigerator a while) or if the humidity was to low.
Smoking process was in a PK100, 120 for an hour vents open, 130 for 30 minutes vents 2/3’s closed added smoke, 140 for an hour, 155 for 2 hours added water pan, then 175 until internal temp of 155 and in a ice bath for 30 minutes.
I did some pork tenderloins last week, roughly the same smoke process and I think the outside of them were a little harder than I would’ve thought they would be. Both products had a great taste.
Thanks for the guidance,
I think you process is great! My guess would echo yours that the casing may have been too old. How long did you soak and desalinate them?? That could also play a role
Dr_Pain they were tubed casings and I’m sure I soaked them at least 30 minutes in warm water. I don’t have that in my notes.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
If the tenderloin was off too then the old casings probably are not be the problem. Maybe verify the temp with another thermometer a 10-20f swing can really make a difference and the other only thought is humidity.