sausage casing slightly rubbery

Discussion in 'Sausage' started by orsmokerinaz, Dec 22, 2014.

  1. orsmokerinaz

    orsmokerinaz Fire Starter

    Hi All,  just did my first batch of sausage.  Polish ala the 10 spice recipe w/ jalapenos and salami with red pepper, jalapeno and garlic.  Very pleased with salami and polish is very tasty but the casings are slightly rubbery.  Edible but not as tender as I would like.

    During the smoke process I found it took a LOT longer than the books said to get to 152 in the meat.   I had 2 hrs dry at 100-110 and then 1 1/2 at 130 - 11/2 at 140 then 1hr at 160 and 1 hr at 170.  Smoke wood was citrus with a bit of mesquite thrown in.

    Any Comments are appreciated.  However I a REAL happy for my first time smoke.

    Cheers and Merry Christmas to all
     
  2. Are you sure that your temps are correct? Also you need to give the casings a good soak.

    Happy smoken.

    David
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    What kind of casings? And did you follow the WHOLE recipe exactly? Like David said there is a soaking and blooming process, both of which I believe are pretty important to getting the right casing texture. I'm no expert by any manner of means, but I have found the only way I get a "snap" in any of the fresh sausage I've made is to saute in a little butter or put on a blazing hot grill. Otherwise, if I just poach or smoke them, the skins are a little rubbery.
     
  4. 2 things I've found to be very important in getting that perfect casing texture is a full 1 day soak in water and a splash of vinegar for the casings and a 2 day uncovered hangout in the fridge. The 1 day soak makes them very pliable and tender and the fridge time actually shrinks the sausage just a bit removing just a touch of moisture from the texture and giving them a nice snap when biting into.
     
  5. orsmokerinaz

    orsmokerinaz Fire Starter

    Hi All thanks for the tips.    Looks like I was a bit anxious when I finished.  I showered with Ice water as noted but I did not do the bloom as mentioned.  Just put in refer for the night and they were moist in the AM.   I was planning to Vac pack today.   Is it too late to let them air dry for a bit?? say a few hours or so in the smoker box??   I have cure in them and they did reach 152 degrees.

    Sausages are plump and the salami is a little bit wrinkled but the tst e is still great

    Thanks All
     
  6. mr b

    mr b Fire Starter

    Hello there....
    I just smoke mine 1st hr on 130 to dry them....after that straight to 170 for 5 to 6 hrs.....after smoking...cold bath to get temp down to 100 or 110....let air dry to get blooming going for 2hrs....the refrigerator...that how i do mine... look at my forum...mr b
     
  7. mr b

    mr b Fire Starter

    Look for Smoke Garlic Sausage
     

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