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4 posts • Page 1 of 1
I just made a batch of cheddar/jalapeno summer sausage and I am having a problem with the casings being loose. I used 2 1/2" pre pricked fibrous casings and smoked the sausage to an I.T. of 130 and then finished in a water poach to a finish I.T of 152. I watched temps closely both in the smoker and poacher so I don't think fatting out is the problem. Any help is appreciated
There are now so many different casings for different applications, so the first thing I would do is determine whether the casings you used were meant to be poached. It is also important to soak the casings for the prescribed time, and I know that some need only 8-10 minutes and others 30 minutes. Over soaking will also cause separation, as will under stuffing and over heating. Those are the reasons that first come to mind. Perhaps someone else can offer additional possible causes.