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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-25-2013, 09:44 AM | #1 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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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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06-25-2013, 10:07 AM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Good question...I haven't been able to successfully smoke sausage without the same problem.
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06-25-2013, 10:14 AM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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06-25-2013, 10:23 AM | #4 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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How long in the bath?
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06-25-2013, 10:58 AM | #5 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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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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06-25-2013, 11:00 AM | #7 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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15 min or so if the water is icee cold. also helps stop the cooking process and solidify the fat
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06-25-2013, 11:08 AM | #8 | |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Quote:
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06-25-2013, 11:15 AM | #9 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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06-25-2013, 11:43 AM | #10 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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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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06-25-2013, 01:35 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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06-25-2013, 01:51 PM | #12 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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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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06-25-2013, 02:07 PM | #13 |
Full Fledged Farker
Join Date: 09-15-08
Location: Albertville, MN
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I put soy protein in my sausages, http://www.sausagemaker.com/14100soy...te1lb12oz.aspx
Works great! Bryan
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sausage, shrinkage |
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