tough casings

Discussion in 'Sausage' started by mrbeef, Oct 27, 2015.

  1. mrbeef

    mrbeef Smoke Blower

    I have read alot of threads on here about natural hog casings being tough but can't find what I'm looking for on here or the Internet. So if I could get some help it would be greatly appreciated. I bought a hog hank and made some bratwurst and the casings were excellent, I put some water to cover the casings I didn't use in a plastic container in the fridge with IODIZED salt since that was all I had. So the following week I made more bratwursts after rinsing the casings and when I finished stuffing I pricked holes in the casings to link them. I grilled them as I always do but I could bit through the whole casing or if I could it was very chewy and no good. I stuffed them as full as I could. Would the iodized salt do that? Can I bring them back around? Maybe I put to much water in the container? I hope I didn't ruin them. Oh and the casings were from curleys.
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Did you re soak the casings when you used them again or did you just flush them then stuff. Next time remove the casings from the salt solution and soak them for a few days before use changing the water frequently and keep returning them to the fridge...... when storing use non iodized salt and store in a mason jar.

    sometimes casings can become tough if something has changed in the way it was cooked. a few weeks ago I threw some kielbasa on the grill and it was a perfect snap. I did the same thing a week later and cooked it a little slower and the casings were a little chewy... Same sausage, same casing, same batch.

    http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

    Joe
     
  3. mrbeef

    mrbeef Smoke Blower

    I just flushed and stuffed. What does iodized salt do? The mason jar is an excellent idea.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Iodine is an added mineral  (like potassium iodide). using non iodized salt will make the casings easier to get softer.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Everyone that eats those brats, their babies will be born NEEKID! OMG!! The humanity of it all........

    <looking down staring at my feets> Sorry sometimes I just have those outbursts.......
     
  6. mummel

    mummel Master of the Pit

    You got to cook the casings at relatively high heat to stop them from being chewy and keep them biteable.  Cant recall the exact temp?  It was on one of Aaron's vids.  Also, turning the sausage only once also made a diffs to my most recent batch when I grilled it. 
     
    Last edited: Oct 28, 2015
  7. mummel

    mummel Master of the Pit

    Just dug out some notes.  Sausages need to be cooked at 275F+.
     
  8. mummel

    mummel Master of the Pit

    Last edited: Oct 28, 2015
  9. mrbeef

    mrbeef Smoke Blower

    Thanks for the replys. I grilled some more and they were perfect this time. Crazy how that is.
     
  10. jimalbert

    jimalbert Meat Mopper

    I like you love a casing that snaps and have experienced chewy casings at times also.  I have recently (within the last year) started boiling all of my sausages off in some water or in my case (beer) until they were cooked about 75% of the way, then finished them off on my charcoal grill with extremely high heat.  Since I started doing that I have never had a shitty bite in a casing.
     
  11. mrbeef

    mrbeef Smoke Blower

    I always grill mine, I will try boiling then grilling.
     
  12. mummel

    mummel Master of the Pit

    High heat guys.  Thats whats needed!
     
  13. jimalbert

    jimalbert Meat Mopper

    Agreed...I just find that boiling them allows me to not overcook them on the grill.  Get them almost cooked through in beer or whatever and then throw them on the grill to crisp up the casing and add some grill marks.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Last edited: Nov 4, 2015

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