why do you smoke summer sausage

Discussion in 'General Discussion' started by dannylang, Sep 19, 2014.

  1. how do you get a smoke flavor in summer sausage, when you smoke it and it in in casing? when you stuff it, while you are making it, and put it into a plastic casing how does the smoke get through the casing. thanks
  2. chef willie

    chef willie Master of the Pit OTBS Member

    they are designed so the smoke gets through...called 'pre-stuck'

    They are nearly impossible to break while stuffing!

    Fibrous Casings  are easy to use and store.

    They take smoke perfectly, and adhere to the sausage as they shrink

    Soak Pre-Printed fibrous casings in warm water (maximum 100 Degree's F water) 60 minutes before using.

    All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets.

    Fibrous casings are NOT EDIBLE and need to be peeled away before eating.

Share This Page