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Tips on sausage makin’
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<blockquote data-quote="Old Rooster" data-source="post: 2494048" data-attributes="member: 108576"><p>Thanks for the help.I smoke links.</p><p>I did 3 batches of sausage last year and the year before and never had tough casings like that in the past 5 or 6 years.All were very good and not tough.</p><p>But the one I did recently is tough.I contacted the place I got them and was told some are tougher than others and just do the best you can.</p><p>One sausage maker said the tough casings are usually old casings or the hog was too big.I threw away the casings I had left over and just got my new casings.More humidity sounds good.</p><p>I start all my sausage at 100 degrees to dry it and never get above 175.I also was told I may have smoked too long.</p><p>I took them out and put in sink with cold water at 154 degree's inside the sausage.Is that about what everyone else does?My recipe says at 152 take out and shower till cool and put on a rack to bloom for 3 to 4 hours.</p><p>I write down every step so I don't repeat mistakes but this had me stumped.</p><p>Thanks for everyone's help.In a few weeks I'll do another batch if pork is still available and do what everyone said and report.</p><p>Edit:I always soak my casings for at least 2 -3 hours</p></blockquote><p></p>
[QUOTE="Old Rooster, post: 2494048, member: 108576"] Thanks for the help.I smoke links. I did 3 batches of sausage last year and the year before and never had tough casings like that in the past 5 or 6 years.All were very good and not tough. But the one I did recently is tough.I contacted the place I got them and was told some are tougher than others and just do the best you can. One sausage maker said the tough casings are usually old casings or the hog was too big.I threw away the casings I had left over and just got my new casings.More humidity sounds good. I start all my sausage at 100 degrees to dry it and never get above 175.I also was told I may have smoked too long. I took them out and put in sink with cold water at 154 degree's inside the sausage.Is that about what everyone else does?My recipe says at 152 take out and shower till cool and put on a rack to bloom for 3 to 4 hours. I write down every step so I don't repeat mistakes but this had me stumped. Thanks for everyone's help.In a few weeks I'll do another batch if pork is still available and do what everyone said and report. Edit:I always soak my casings for at least 2 -3 hours [/QUOTE]
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