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homemade sausage
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?
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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.
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i gradually brought the temp up
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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...)
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What kind of smoker did you use.
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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. |
Plus after smoking you should spray down with cold water to rapid chill the sausage.
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I had the same problem with smoked fish - just too much smoke. It mellowed after a month or two in the freezer.
Just a suggetion - RMR |
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how do you get the casings inside out??
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To flip I have spread an end over two fingers and then use the facuet to help run it through itself... (sorry, hopefully someone can explain better or has a pic) |
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