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#3026176 - 11/10/12 09:35 AM summer sausage help.
BIGB
6 Point


Registered: 05/19/07
Posts: 916
Loc: TN.

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I've making sausage for a few years and the taste is awesome. I have problem with the meat sticking to the casing. Any suggestion on how to correct this would be greatly appreciated.
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#3026177 - 11/10/12 09:36 AM Re: summer sausage help. [Re: BIGB]
BIGB
6 Point


Registered: 05/19/07
Posts: 916
Loc: TN.

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By the way I cook them hanging verticaly in a smoker. at 250 degrees until I get an internal temp of 160 degrees.
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#3026358 - 11/10/12 11:55 AM Re: summer sausage help. [Re: BIGB]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8261
Loc: Grundy county

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I always spray mine with pam.
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#3027438 - 11/11/12 09:52 AM Re: summer sausage help. [Re: timberjack86]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

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Are you using synthetic or natural casings?
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3027549 - 11/11/12 11:41 AM Re: summer sausage help. [Re: Poser]
BIGB
6 Point


Registered: 05/19/07
Posts: 916
Loc: TN.

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synthetic I think. They're the kind you're not supposed to eat.
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#3027681 - 11/11/12 01:51 PM Re: summer sausage help. [Re: BIGB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

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 Originally Posted By: BIGB
synthetic I think. They're the kind you're not supposed to eat.


I'd say that the synthetic casing is the culprit. Natural casing lube themselves when you run water through them.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3027730 - 11/11/12 02:33 PM Re: summer sausage help. [Re: Poser]
BIGB
6 Point


Registered: 05/19/07
Posts: 916
Loc: TN.

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I wet these and then fill them. Fiborus is what is says they are. anyway when the sausage shrinks up a little after cooking it sticks.
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#3027965 - 11/11/12 05:12 PM Re: summer sausage help. [Re: BIGB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

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 Originally Posted By: BIGB
I wet these and then fill them. Fiborus is what is says they are. anyway when the sausage shrinks up a little after cooking it sticks.


Definitely try natural casings next time! I'm not even sure why synthetic casings exist -more profitable maybe? There is no need for them. People have been making summer sausage for a thousand years with no sticky casings (no Pam either!)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3028011 - 11/11/12 05:32 PM Re: summer sausage help. [Re: Poser]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8261
Loc: Grundy county

Offline
 Originally Posted By: Poser
 Originally Posted By: BIGB
I wet these and then fill them. Fiborus is what is says they are. anyway when the sausage shrinks up a little after cooking it sticks.


Definitely try natural casings next time! I'm not even sure why synthetic casings exist -more profitable maybe? There is no need for them. People have been making summer sausage for a thousand years with no sticky casings (no Pam either!)
I agree I useally go with hog casings but my wife picked up a pack of the fibrous casing so I had to use them. I am going to try some bratwurst with my next deer.I picked up some hog casings for these.
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#3028057 - 11/11/12 05:57 PM Re: summer sausage help. [Re: timberjack86]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13472
Loc: Tennessee

Offline
 Originally Posted By: timberjack86
 Originally Posted By: Poser
 Originally Posted By: BIGB
I wet these and then fill them. Fiborus is what is says they are. anyway when the sausage shrinks up a little after cooking it sticks.


Definitely try natural casings next time! I'm not even sure why synthetic casings exist -more profitable maybe? There is no need for them. People have been making summer sausage for a thousand years with no sticky casings (no Pam either!)
I agree I useally go with hog casings but my wife picked up a pack of the fibrous casing so I had to use them. I am going to try some bratwurst with my next deer.I picked up some hog casings for these.


Those should be great. You should definitely pick up Michael Ruhlman's book Charcuterie if you are that into sausage making. It is the best resource on the matter. You can adapt all of the recipe for wild game meats. I just put up a blog post referencing it: http://gocarnivore.com/2012/11/11/cured-meats-at-home-authors-show-the-way/
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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