made my first batch of smokes sausage this weekend, temps never got over 180, but my sausage is almost too smokey and the casing is a little tough. i used oak for fuel, what did i do wrong?
11-20-2012 08:26 PM
What was your final IT? I've had natural casings that were just plain tuff. I also have cooked sausages and case hardened the casing. For that reason, I bring the temp up gradually.
11-20-2012 09:03 PM
i gradually brought the temp up
11-21-2012 09:23 AM
Natural casing benefit from vinegar in the soaking water. about a TBS per cup of water, It softens them a bit and they seem a bit more translucent... (another tip while Im thinking about it Turn your casings inside out so the stringy sides are in...)
11-21-2012 09:25 AM
What kind of smoker did you use.
11-21-2012 10:15 AM
Humidity is the factor here. Not enough, and the casings dry out and get tough before the inside is cooked.
Meat Smoking & Smokehouse Design, by Adam, Robert, and Stanley Marianski. Outstanding reference, pick up a copy and you'll learn a ton.
11-21-2012 10:17 AM
Plus after smoking you should spray down with cold water to rapid chill the sausage.
11-21-2012 02:08 PM
I had the same problem with smoked fish - just too much smoke. It mellowed after a month or two in the freezer.