Tough casings....

Discussion in 'Sausage' started by 3montes, Mar 16, 2016.

  1. 3montes

    3montes Master of the Pit OTBS Member

    I know nothing about sausage making but I love to eat all kinds. My favorite has always been landeajers. Always got them from a sausage shop in my hometown in southern Mn for years and they were fantastic. That sausage shop closed sometime ago and we had to switch to another very popular shop in another town a few miles away.

    Their landeajers have a very tough and chewy casing and to me they are just on the verge of having that bitter over smoked taste.

    So is it over smoking that causes  the tough chewy casing or the type of casing? Thought I'd ask the sausage experts here.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Could be either one. I have over smoked hot dogs before with sheep casing which is pretty tender, and they came out tough.

    Why not ask them what kind of casing they are using?

    I'm sure others will chime in soon.

  3. mummel

    mummel Master of the Pit

    Chewy casings = cooked at too low heat. 
  4. fullsmoke

    fullsmoke Meat Mopper

    Sometimes a night in cooler will help that chew go away
  5. mickey jay

    mickey jay Meat Mopper

    I've used the vinegar method (add a tablespoon to the bowl of water your casings are soaking in overnight) which seems to help. Also, filling the casing full stretches the casing out thinner which helps lessen the chew. There's a pretty fine line between a full casing and a broken casing, so it takes some feel, but it does help. Not sure how that shop preps it's casings, but that works for me.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Considering Collagen casing is a lot cheaper and easier to use, I venture a guess they are using it. The best collagen case is quite a bit tougher than Sheep or Hog Casing...JJ

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