The meat seems to stick to the casings as well. Why is this?
This should help you out some. Its a good read.
Collagen Casings
Problem: Product falling in smokehouse
Possible Cause:High humidity in first cycle
Solutions:
Collagen must be dried in the first cycle to toughen the casings before finish cooking.
Problem: Finished product wrinkling
Possible Cause:
1.)Product too dry
2.)Improper cooling
3.)Under stuffing
Solutions:
1.)Maintain humidity level of at least 50% in cook cycle.
2.)Upon reaching required internal temperature, product should be showered then removed to room temperature for 30 to 40 minutes and then cooled.
3.)Product should be stuffed to recommended diameter.
Problem: Casing dry and breaking
Possible Cause: Dehydrated casing
Solutions:
Collagen needs to be stored in a cool place. If casings get dry, open caddy and store in the coolers overnight. This will add moisture back into the casings.
Problem: Product not coloring
Possible Cause: Over drying of product before smoke is started.
Solution:
Casings should only be dried until tacky to the touch before smoke is started.
Problem: Product streaking
Possible Cause: Under drying of product before smoke is started
Solution:
Product not being dried properly will cause drops of water to run down product causing streaking.
Problem: Casing Tough
Possible Cause: Too little humidity in last cycle
Solution:
After casing is dried in the first cycle, product should next be smoked to desired color. High humidity of at least 50% should be used in the cooking cycle.
Problem: Casing small in size
Possible Cause: Dehydrated casing
Solution:
1.)Check flat width against allowable flat width in the size being used.
2.)Casing may have dried, open caddy and store in cooler at least 24 hours.
Fibrous Casings
Problem: Casing splitting
Possible Cause:
1.)Over stuffing
2.)Too dry during entire cook cycle
3.)Burns or nicks
4.)Poor quality meat
Solutions:
1.)Measure stuffed circumference and make sure it matches the circumference recommended for casing.
2.)Casings should be dried until sweat is out, then smoked - If smoked and finished in higher humidity of at least 50%.
3.)Soak casings in 90 to 100 degree's F water for 20 minutes to 30 minutes. Make sure water gets inside the casing.
4.)Burns or nicks can be on the stuffing horn, clipper, stuffing table or racks in smokehouse.
5.)Meat with high loads of bacteria will gas and burst the casing during cooking.
Problem: Casing seperating from meat
Possible Cause:
1.)Casings are not being soaked properly.
2.)Very high humidity is present during the first cycle.
3.)Clip is slipping
4.)Under stuffing.
5.)Need protein coated casing
Solutions:
1.)Soak in 80 to 90 degree F water for 20 to 30 minutes, make sure water gets inside.
2.)Very high humidity and no drying in the first cycle can cause early casing release.
3.)Check Clip tightness on casings.
4.)Stuff casing to recommended stuffing circumference.
5.)For many semi-dry products it is recommended that a casing with an inside protein coat be used.
Problem: Muddy Color
Possible Cause:Humidity is too high during entire smoke cycle
Solution:
Smoke should be started when product is tacky to the touch. Product should be smoked at approximately 25 percent to 30 percent relative humidity, then finish product with at least 50 percent humidity.
Problem: Wrinkling
Possible Cause:
1.)Under stuffing
2.)Improper cooling
3.)Clip slipping
Solution:
1.)Measure stuffed circumference and make sure stuffed circumference matches that recommended to casing.
2.)Product is probably cooling to fast. Shower the product and then hold it at room temperature for 30 to 60 minutes before placing in cooler.
3.)Check to see if clips have moved up on casing during cooking.
Problem: Casing will not peel
Possible cause:
1.)Product is too dry during entire cook cycle
2.)Product is not showering or cooling properly
3.)Need easy-peel casing
Solution:
1.)Dry to set casing and smoke, then finish with at least 50 percent relative humidity.
2.)Ensure a showering step is being taken.
3.)A coating can be added to the inside of the casing to increase "peelability".
Problem: Product does not stuff in to the diameter from end to end
Possible cause:Not soaked porperly
Solution:
Soak in 80°F to 90°F water for 20 to 30 minutes, make sure water gets inside
Problem: Streaking
Possible Cause:Humidity is too high before and during smoking
Solution:
If product is not dry and moisture droplets are running down the product, the smoke will be washed off by the running droplets of water
Problem: Pear or water drop shape
Possible cause:
1.)Product is not soaking properly
2.)Under stuffing
3.)Clip is slipping
4.)Too much weight to hang
Solution:
1.)Soak in 80°F to 90°F water for 20 to 30 minutes, make sure water gets inside.
2.)Stuff casing to recommended stuffing circumference.
3.)Check tightness of clips.
4.)On larger diameter casings, very long casings may contain too much weight for the casing walls to withstand.