tough casings on smoked sausage

Discussion in 'Sausage' started by unclejhim, Feb 7, 2015.

  1. unclejhim

    unclejhim Smoke Blower

    I hope someone can help me. I did my first attempt at smoked pork sausage. I used natural casing , cold smoked for 12hrs. then brought the heat until I had internal temperature of 160. Rinsed them in cold water and into the fridge overnight. I tried on this morning and the casing are tough as hell! My first thought is I overcooked them but I really don't know....
  2. tropics

    tropics Smoking Guru SMF Premier Member

    What kind of sausage (kielbasi) what ingredients did you use, any pics of them?
  3. ron forst

    ron forst Fire Starter

    Too much heat too long maybe?
  4. unclejhim

    unclejhim Smoke Blower

    The type was just plain pork sausage in 35mm natural casing. I used some (smoked sausage )seasoning w/cure added  from a local smokehouse. This was an experiment nothing fancy as it was /is my first time. Ingredients were pork and seasoning. I used a digital thermometer with a probes in the sausage link.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  6. tropics

    tropics Smoking Guru SMF Premier Member

    Sorry to say they do look dry and they are not evenly filled. Check the link for the casing that also plays a big part. Please do not be offended
  7. unclejhim

    unclejhim Smoke Blower

    Not offended in the least, I came here for help and I'm thank full  for the suggestions. I have another 5 lbs. cased up and will go in the smoker tomorrow. I'll let ya'll know.
  8. mickey jay

    mickey jay Meat Mopper

    I've found if you under stuff, the casing will be not stretched out enough, leading to a thicker, chewier wall, if you will. It takes some practice getting the right fill; you'll get some blowouts testing the limit.

    Also, Dave's link, it's a good one. Vinegar and overnight soak..
  9. unclejhim

    unclejhim Smoke Blower

    I think I resolved the tough casing problem. As was mentioned, al little vinegar in the casing soak and the proper filling( I didn't put enough at first). Last week I made some fresh garlic sausage(, recipe from the "Charcuterie", and is was excellent!! This morning I made some Kielbasa .also from the same book. This however was ,made with 50% pork butt and 50% wild pork, should be good.

    Pic's not real; good but.....
  10. schooney

    schooney Newbie

    Nice job! They look tasty!
  11. I wish my sausage had half the issue of yours. I did my first sausage also and mine turned out horrible. You have a real deep color and just looks good overall. I would be proud of that batch.
  12. unclejhim

    unclejhim Smoke Blower

    If you were more specific I'm sure the fellas here would be glad to help ya out. All ya gotta do is ask.....

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