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gators120779 11-20-2012 07:17 PM

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?

bluetang 11-20-2012 07:26 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.

gators120779 11-20-2012 08:03 PM

i gradually brought the temp up

NBBD 11-21-2012 08:23 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...)

WineMaster 11-21-2012 08:25 AM

What kind of smoker did you use.

jalon 11-21-2012 09:15 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.

Yellowhair42 11-21-2012 09:17 AM

Plus after smoking you should spray down with cold water to rapid chill the sausage.

rocketmanray 11-21-2012 01:08 PM

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 -


gators120779 11-22-2012 12:59 AM


Originally Posted by WineMaster (Post 2277259)
What kind of smoker did you use.

my smoker

gators120779 11-22-2012 01:00 AM


Originally Posted by Yellowhair42 (Post 2277304)
Plus after smoking you should spray down with cold water to rapid chill the sausage.

i put them in an ice bath

gators120779 11-22-2012 01:01 AM

how do you get the casings inside out??

NBBD 11-22-2012 05:24 AM


Originally Posted by gators120779 (Post 2278066)
how do you get the casings inside out??

They don't always have to be flipped, I have come across where they were already. (The stringy bits we not on the outside)

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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