- Jan 3, 2015
- 18
- 13
New to making summer sausage and have a question regarding collagen casings and what I may have done wrong.
My first time smoking summer sausage I used mahogany casings and I was very happy for my first attempt. This time I used collagen casings using the same recipe and same smoking temps ect . However, the outside of the SS has a thick "bark" (not sure if correct term". Once I cut that off it taste great, but I was wondering what I did wrong?
I used 1.5" or 2" x 12 collagen casings
My process for smoking
I used maverick et732 thermometer to monitor the meat temp and smoker temp.
Hang SS in smoker at 120, vent open, no smoke, 2 hours
After 2 hours I bumped the temp 10 degrees every 30 min until I reached 170 degrees
Once smoker was at 170 I left until IT was 152.
Took about 12 hours to reach 152
Pulled from smoker and put in ice bath to cool down
Hung SS to bloom
Thanks for any help
My first time smoking summer sausage I used mahogany casings and I was very happy for my first attempt. This time I used collagen casings using the same recipe and same smoking temps ect . However, the outside of the SS has a thick "bark" (not sure if correct term". Once I cut that off it taste great, but I was wondering what I did wrong?
I used 1.5" or 2" x 12 collagen casings
My process for smoking
I used maverick et732 thermometer to monitor the meat temp and smoker temp.
Hang SS in smoker at 120, vent open, no smoke, 2 hours
After 2 hours I bumped the temp 10 degrees every 30 min until I reached 170 degrees
Once smoker was at 170 I left until IT was 152.
Took about 12 hours to reach 152
Pulled from smoker and put in ice bath to cool down
Hung SS to bloom
Thanks for any help
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