Summer sausage casing

Discussion in 'Sausage' started by vt dukhntr, Nov 1, 2015.

  1. I've seen a lot of posts about what casing to use, but has anyone done SS in a smaller casing? I've wanted to try something like a 32mm collagen casing for a slimmer SS. Any thoughts?

    Dave
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave you should not have any problem, as long as you can control temp on your smoker.Also monitor the IT of the SS so as to not over cook.Good luck post it up when you do it.

    Richie
     
  3. mrbeef

    mrbeef Smoke Blower

    That shouldn't be a problem at all. Good luck.
     
  4. Control isn't a problem with the MES. Thanks for the feedback. I think my overall attitude was just do it, but was looking for reassurance. I have about 10 pounds waterfowl and pork that will get made this afternoon into SS and sticks
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I make SS snack sticks each winter. Like tropics said, just watch the temperature and you're good.
     

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