Problem with summer sausage

Discussion in 'Sausage' started by duckybud, Dec 22, 2015.

  1. I just finished my first batch of summer sausage, and the meat is sticking real bad to the inside.  I used fibrous casings and soaked for 1/2 hour as the package said. Had a good tight stuff with very little shrinkage after smoking to an it of 155* over a period of 7 hours and cooling in an ice bath to an it of 90*.  This was just a trial batch of only 5 lb. and stuffed into 2 1/2 by 20 casings so only had 1 full casing and 1 about 3/4 full.  I used 4 lb venison cut with 1 lb. of 70-30 ground beef.

    Anyone had this happen before?  Loved the flavor and texture of the sausage but it is a real pain to peel.  Is there a way to improve this or is it a problem with the casings?  They were Lem casings by the way.

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It may be the casing manufacturer but fibrous casing can be difficult to remove..... Sounds like you got a very good stuff on them... I'm thinking maybe slicing and removing the thin strip of casing may be the way to go... I have been able to remove a large portion by peeling the log... slice a cut down the log then peel... It's not easy sometimes...

    clipped from Walton's
    Fibrous Sausage Casings
    Fibrous Sausage Casings are made from an inedible material and are a popular choice when making summer sausage, pepperoni, salami, and more. Fibrous Casings should be submerged in 80ºF to 100ºF water for 30 minutes prior to stuffing. Need help troubleshooting a problem with fibrous sausage casings? Head on over to the following page and see if we can help troubleshoot your process: Fibrous Sausage Casings Help

    PS>>> I looked for the "next page for help" but couldn't find it....
    Last edited: Dec 22, 2015
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    7 hrs for a 2.5 inch x 20 chub seems a little fast. Another possibility is your temp spiked high several times through out the cook and over cooked the outside of the sausage causing it to bind to the casing

  4. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    This^^^ I've yet to have any SS get up to finished IT in less than 10-12 hours.
  5. Thanks to all.  Don't think there was a spike in the heat as I kept a close eye on that, never more than a couple of degrees difference.  Started smoking at 120 for 2 hrs, up 10 per hour for 3 hours, 180 till it hit target, was this too quick?  The meat on outside of roll is just as moist as in center, just won't peel
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    What smoker are you using and has it been tested with a remote therm
  7. Boykjo.

    I am using a homemade electric smoker with pid control and watched with remote, all temps agreed the 8 or 10 times that I checked.
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

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