1st attempt
-
What up Y’all? New to the site. Been doing my own game butchering for more years than I wanna admit.No clue why I took so long to get updated about it(see how much beer can a transplanted coon yah drink ) but here I am.Started with some Boudain and had mild success, moved on to summer sausage 80/20 venison to pork.Heres the question. How tight should the finished stuffed casings feel after stuffing? Gots lot more ideas just want to start in the right foot.
-
Should be pretty tight to eliminate air pockets and keep the casing from being loose after cooking.
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to G.Carroll on last edited by glen
G.Carroll Welcome to the community
I grip the stuffer tube about as tight as I can then I twist the end of the casing also about as tight as I can then apply a hog ring
Very hard to blowout a non-edible fibrous casing and for the most part the tighter the better
Nothing wrong with a looser pack just a little less dense but will still taste great -
samspade Team Orange Masterbuilt Sous Vide Team Blue Power Userreplied to G.Carroll on last edited by
G.Carroll welcome. Find lots of answers here without any trolling. I agree with the guys. Tighter the better. You can watch a few videos in the university section specific to what you want to make. So enjoy and welcome
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to G.Carroll on last edited by
G.Carroll welcome aboard. Glad to have you here. I agree with the rest. The tighter the better. Good luck and enjoy.
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to G.Carroll on last edited by
G.Carroll Welcome to the community. I don’t think you can get a summer sausage too tight.
-
Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearlingreplied to G.Carroll on last edited by
G.Carroll welcome…lots of good information and people willing to share on this site
-
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to G.Carroll on last edited by
G.Carroll Welcome to the community, you want to stuff it tight. I hold the casing on the stuffing tube and let the meat push it out.
-
welcome G-Carroll keeping your sausage stuffed tight is always preferred the only time you want it a little looser is when you are linking it but even then keep it firm
