Elk Summer Sausage

[Miller]

Did about 30lbs of elk summer sausage last weekend. About 1/3 H Summer and 2/3 Jalapeno and added mozzarella and cheddar. Taste and texture are on point, but I’m only slightly concerned about the wrinkled casings. Smoke schedule was 125 for an hour vents full open, 140 for an hour added smoke and water pan with sponges and closed vents to 1/3 open, 155 for 2 hours, 160 until IT of 130 then into a 175 water bath to finish, then into an ice bath for 20minutes. The casings looked good and tight when I pulled them from the smoker they were wrinkled in the water bath.
Any thoughts on why they may have wrinkled?
Thanks

[Tex_77]

I’d suggest you use the search function and search for “wrinkles” there are several posts on this exact topic. You can search by clicking on the magnifying glass at the top right of the screen.

[cdavis]

Miller that should be some good eating. They look great congrats

[Cabelas90]

Miller I have a couple thoughts.
#1 you probably could cut that first step down to 30-40 min. Not a big deal but it plays into #2.
#2 the meat looks lean like it is straight elk. In my experience you need a little fat or you will get wrinkles. The longer drying in step 1 could amplify this.
#3 And Judging by the cut surface this is not the issue. is lack of protein extraction. Generally a dead giveaway for this would be a sausage that crumbles when cut.

[Miller]

Cabelas90 the meat block was 80/20, (10%beef fat 10% pork fat). I feel like I had a good protein extraction, I mixed 8-9 minutes alternating between forward and reverse. I didn’t have much fat loss during smoking, the casings were dry when they went into the water bath and there was no fat on the drip pan in the smoker. I will consider a shorter drying cycle, that’s a look and see how dry they are timing deal I think.
Thanks for the input.

[bocephus]

Miller This one has me stumped, usually either casings not filled tight or fat out, but neither seems to be the case here. I will be interested in what you find out, but in the mean time enjoy good eats.

[Cabelas90]

Miller How long did it take to hit 130? I once had a commercial smokehouse mfg tell me to bring the meat up in steps much like you did except to wait until the IT of the meat 135 to start pushing it to finish. Im not sure that is the case Just an idea.

[Miller]

Cabelas90 I think it was about 7hrs.

[Ted Frodyma]

Miller Looks great! I would love to taste that. Looks perfect to me!

[Mean Dean]

3” casings? Did they go from the water bath directly into the refrigerator, or did you hang them to let them bloom? I ice bath for at least 30-45 minutes with larger casings, and adding more ice to the water if needed. Then I hang for 4-5 hours in a cool room to set the casings before vac packing and into the refrigerator.

[calldoctoday]

Miller That looks amazing, if you feel like it might be too filling, I would be more than happy to help with that. I would not worry too much about the wrinkling, the finished eatin products looks great. There again, if you are worried about that wrinkling, I can definitely help get rid of that for you.

[Miller]

Mean Dean Yes 2.5” casing. After the water bath right into ice bath for 20 minutes. Left out on the counter stacked to air dry and bloom for 3-4 hours. Then in the refrigerator about 18 hours before vac packing.

[kyle]

Miller they look delicious. Nice job

[mrobisr]

Miller If they taste good I would not lose too much sleep over it, they slices you pictured look terrific.