shoprat53 It usually would be but not for Tex77, if Jonathan is posting a lot. 😂 😁 😀
Can you oversiak Summer sausage casing?
Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.
Austin Team Orange Walton's Employee Admin last edited by
Tom 0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.
Brianzipperdog123 Yearling last edited by
Austin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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twilliams Power User PK100 Regular Contributors Team Grey last edited by
Brianzipperdog123 extremely cold ice bath, not just cold water, also soaking in a salt solution before stuffing may help. Have also heard the theory of adding vinegar to your soak water helps. I have not tried that method.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Brianzipperdog123 I think twilliams is right the ice bath is critical.
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Brianzipperdog123 I agree with the ice 🧊 water bath. It makes all the difference in the world.
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