You guys probably already know, but be sure to use cooked pineapple out of the can. Raw pineapple contains bromelain, an enzyme that will tenderize the protein & make the texture mushy.

You guys probably already know, but be sure to use cooked pineapple out of the can. Raw pineapple contains bromelain, an enzyme that will tenderize the protein & make the texture mushy.

The casings should be about 20% moisture. An open pack exposed to oxygen can mold at that level if stored under refrigeration or if stored at room temperature will dry out and get brittle. If they’re brittle and prone to breaking during stuffing, you may be able to rehydrate them in a double boiler - bring the water up to boiling & shut off and when it cools down to 100-120, lay the casings shirrs in the double boiler, put the lid on and let it cool down to room temperature, then try them. Do not cook them in a double boiler trying to go faster - the steam will dissolve the casings. And only do the amount you intend to use.

What was your salt level? You need at least around 1.75% meat weight = salt to extract protein & create bind. Encapsulated acid is relatively fragile and the capsule can dissolve if the blend sits too long before stuffing. You can also strip the capsule off if you grind or chop the mix after the encapsulated acid is added and the acid will destroy bind when you add more mechanical action during stuffing.