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Unread 06-25-2013, 09:44 AM   #1
sincitydisciple01
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Question Sausage and.... shrinkage

I'm going to be smoking some fresh sausage on the drums this weekend for an upcoming 4th of July get together. There's a mom and pop sausage shop here in KC and there stuff is amazing off of the smoker. One question though... Every time I cook it (very low and very slow) by the time it has been on the counter to cool, the casings begin to shrivel from the expansion during cooking. Does anyone have any suggestions on how to prevent such shrinkage? It the end, it may not matter for this particular smoke because I'll be freezing and then re-heating a few days. But just wondering if there's a step I'm missing. thanks!
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Unread 06-25-2013, 10:07 AM   #2
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Good question...I haven't been able to successfully smoke sausage without the same problem.
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Unread 06-25-2013, 10:14 AM   #3
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Take them hot off the grill to a Ice Water Bath. That will prevent the shrinkage!
Tried and true!
Jed
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Unread 06-25-2013, 10:23 AM   #4
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Quote:
Originally Posted by Hometruckin View Post
Take them hot off the grill to a Ice Water Bath. That will prevent the shrinkage!
Tried and true!
Jed
How long in the bath?
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Unread 06-25-2013, 10:58 AM   #5
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There are some differences in opinion, but ice bath until internal temps reach 100 to 120 internal.
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Unread 06-25-2013, 10:58 AM   #6
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Putting my sausage in an ice bath has ALWAYS caused shrinkage.
Weird huh?
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Unread 06-25-2013, 11:00 AM   #7
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Quote:
Originally Posted by sincitydisciple01 View Post
How long in the bath?
15 min or so if the water is icee cold. also helps stop the cooking process and solidify the fat
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Unread 06-25-2013, 11:08 AM   #8
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Quote:
Originally Posted by sincitydisciple01 View Post
I'm going to be smoking some fresh sausage on the drums this weekend for an upcoming 4th of July get together. There's a mom and pop sausage shop here in KC and there stuff is amazing off of the smoker. One question though... Every time I cook it (very low and very slow) by the time it has been on the counter to cool, the casings begin to shrivel from the expansion during cooking. Does anyone have any suggestions on how to prevent such shrinkage? It the end, it may not matter for this particular smoke because I'll be freezing and then re-heating a few days. But just wondering if there's a step I'm missing. thanks!
What is the KC shop? I may have to try. Local Pig? These guys are correct about the casing shrinkage in this thread too. Dipping them in a water bath will relax the casing back into it normal shape.
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Unread 06-25-2013, 11:15 AM   #9
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IMO, I think most Casing shrinkage with deep wrinkles is a by by product of cooking too hot. you can render 1/4 inch in and get it pretty bad. I like sneeking up on the temps real slow.
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Unread 06-25-2013, 11:43 AM   #10
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legendaryhog -

Krizman's House of Sausage over in KCK. Super nice folks. They provide the polish for a handful of the BBQ joints in KC. They also have a BBQ (mild and hot) pork sausage that's REALLY good. I dig Local Pig, but I haven't done much w/ their sausages yet.
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Unread 06-25-2013, 01:35 PM   #11
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I normally stay out of cold water to avoid Shrinkage Sorry I couldn't resist that one In all seriousness spray them with cold water to stop the casing from shrinking.
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Unread 06-25-2013, 01:51 PM   #12
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score them before you cook them.. helps them not to swell as much.. lets some of the rendered fat get out..
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Unread 06-25-2013, 02:07 PM   #13
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I put soy protein in my sausages, http://www.sausagemaker.com/14100soy...te1lb12oz.aspx







Works great!

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