Why the sausage skin can not be chewed easily?

Discussion in 'Sausage' started by farrellbox, Feb 20, 2012.

  1. farrellbox

    farrellbox Newbie


    Hello, everyone, I made ​​some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and remain so. Why is that?

     I use a hog casing
    By the way, if do not add CURE, how to improve the viscosity of meat?
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Can you be more specific of your process how you made the sausage. Grind, ingredients or recipe, type meat, cure?

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome Farrelbox, It could have been the casings them selves being tough. other then that, they may have needed more time to soak in water before stuffing. Another thought is they are under stuffed, although you pic looks like a nice sausage. What might help next time is to add some steam at the last half of the smoke, it seems to soften the casing up to make it more chewable
  4. venture

    venture Smoking Guru OTBS Member

    A lot of things it could be?  Sometimes it is the casings.  Did you soak them before using them?  Also, adding a little vinegar to the soaking water and increasing the soak time often helps.  I didn't do the C to F conversion, but cooking them too hot can toughen them a bit.  The grind of the meat and the fat content can be a factor.

    In my personal experience only?  I have found that a longer soak with some vinegar added to the water usually takes care of the problem.

    Good luck and good smoking.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I agree with the soaking time of the casings.... Salted anything gets tough.... I soak and rinse the casings inside and out for a long time.... they end up with a crisp snap and no chewyness.... 

    try that approach next batch and let us know how they turn out.... everyone can learn from your experiences....    Dave
  6. farrellbox

    farrellbox Newbie

    I use salted natural casings, soaked with water after cleaning for 30 minutes.
    With the meat of the pig shoulder meat, add other fat, no CURE.
  7. I don't think they were cooked hot enough. 80ºC = 176ºF

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