Jonathon I think your right, I tried to rush the smoking and the temp was too high. You mention Pres Stuck (PS) casings…what are they and do you guys sell them?

applejack Thanks for the reply…My sausage was cold out of the frig. ,that’s why I thought I could side step the gradual temp increases shown on the Walton’s video. I thought that the casings would warn up slowly and I wouldn’t have to watch them that closely. They didn’t look very nice after smoking because of the splitting , but after they cooled, I unwrapped the casing and they looked good and tasted great. When smoking 6 hrs I checked the internal temp and it was only 120, so I left them in for another 1 1/2 hrs and checked they reached 160. The casings had a split on just one side of the sausage.

twilliams Thanks for the reply… I saw the Walton’s video about 1hr, @ 125 then 140 1hr,155 for 2hrs then 175 until internal temp is 160. I just thought I’d just go and smoke like I have always done in the past with other meats…ie. ribs, tri-tip etc. I guess I’ll try that approach next time.

strenkarosa Thanks for the reply…Yes I did, like I stated they all looked great just like you see on the video, nice and smooth not over stuffed. They didn’t look good after smoking, but they tasted great.

Hi…first time poster and summer sausage maker and didn’t know how to ask a direct question so I’m using the reply approach . Made venison summer sausage and used fibrous casing, stuffed with no issues looked great. Smoked in my electric smoker for 7 1/2 hrs until 160. All my casings cracked, I started slow and worked up to 200 + and held at that temp . Obvious question was it too HOT ? Has anyone had that type of issue when they first started? Thanks for any help.