My, how the mind wonders while the sausage smokes.

shortend

Meat Mopper

Original poster

Apr 7, 2008

215

13

Waterloo, IA

• Jul 30, 2011

• #1

When do you sausage experts use your fancy schmancy little sweetcorn holder/sausage poker gadgets? Do you poke the end of the casing before starting to stuff, then poke each air pocket as you see them develop? Or do you make it a practice to poke every sausage link several times for good measure. Just wondering.

Maybe I'd better go find something constructive to do while my snack sticks sre doing their thing.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Jul 30, 2011

• #2

I poke mine ......after stuffing during link formation. Sometimes I don't get the casing full and have to eliminate big air pockets and redistribute the meat. Someday I'll get better at this.... Until then......they all eat the same and are delish.......Dave

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 30, 2011

• #3

I poke after stuffing ...before linking..

I poke the air pockets and give it general poke the length of it.

I forget who said it about general pokes,but it had something to do with better smoking...

  Have a great day!!

  Craig

 

Last edited: Jul 30, 2011

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jul 30, 2011

• #4

I don't poke mine at all unless there is an air bubble.

I'm certainly not a sausage pro, only have made sausage a few times,

but it seems that the less holes the better.

Is there a reason that there needs to be a lot of holes in the casing?

 

pawoodswalker

Smoke Blower

Mar 13, 2010

113

12

Kennerdell Pa

• Jul 30, 2011

• #5

I only poke if I see a air Bubble.But I dont think a little pokin's a bad thing

 

SmokinAl

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• Jul 30, 2011

• #6

pawoodswalker said:

I only poke if I see a air Bubble.But I dont think a little pokin's a bad thing

Click to expand...

 

BGKYSmoker

Nepas OTBS #242

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Dec 25, 2010

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Rineyville, KY

• Jul 30, 2011

• #7

I poke the very front of the casing right at the opening of the stuffer tube. This will make the meat stuff right into the casing and eliminate an air pocket.

Also if you pack your main stuffer canister tight with very few empty spaces you will not have air in the casings.