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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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01-16-2012, 10:49 AM | #1 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Homemeade sausage ? again
I made sausage over the weekend in my new dakotah stuffer and that thing is amazing how easy and fast you can make sausage. I only took two pics, nothing really worthy of sharing.
I cooked a couple on the grill and the casing's were chewy. I made some in crock pot and the were nice and soft. I know the meat was done on the grill not sure why it was chewy. I usually don't have that problem with the store bought ones. Any advice? Thanks |
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01-16-2012, 10:56 AM | #2 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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What kind of casings did you use?
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01-16-2012, 10:58 AM | #3 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Natural hog casings.
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01-16-2012, 11:18 AM | #4 |
On the road to being a farker
Join Date: 01-07-12
Location: Fort Mill,SC
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Possible you didn't stuff them tight enough. Think of a deflated balloon vs a highly inflated balloon. Also maybe due to low grill temp causing the casings to dry out.
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01-16-2012, 11:30 AM | #5 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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That's weird, whenever I make sausage, the natural casings usually offer the perfect snap/pop when eating.
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Help my thread become the sausage thread: http://www.bbq-brethren.com/forum/showthread.php?t=123808 |
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01-16-2012, 11:43 AM | #6 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Maybe I did under stuff. I had a couple blow outs so I started making then less full. I'll update with a pic but probably wont be able to tell from the pic.
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01-16-2012, 12:03 PM | #7 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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01-16-2012, 12:06 PM | #8 |
On the road to being a farker
Join Date: 01-07-12
Location: Fort Mill,SC
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Hard to tell from the pics (they look good). Did they stay in shape when you grilled them or did the meat push out the ends?
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01-16-2012, 12:19 PM | #9 |
Got Wood.
Join Date: 10-29-11
Location: GATINEAU
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Last time I made homemade sausaes with hog casing's I had those problems chewy casings and meat coming out the ends? Does that mean I understuffed? Sorry to hijack but I had the same problems.
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01-16-2012, 12:24 PM | #10 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Quote:
@ SKA BBQ, no worries. We could be having similar issues. Mine were great in the crock pot. |
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01-16-2012, 12:43 PM | #11 | |
On the road to being a farker
Join Date: 01-07-12
Location: Fort Mill,SC
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Quote:
Slow cooking with dry heat or undercooking will also result in tough or rubbery casings.
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01-16-2012, 12:46 PM | #12 | |
On the road to being a farker
Join Date: 01-07-12
Location: Fort Mill,SC
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Quote:
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01-16-2012, 12:47 PM | #13 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Did you soak the casings before stuffing?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-16-2012, 01:13 PM | #14 | |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Quote:
__________________
Help my thread become the sausage thread: http://www.bbq-brethren.com/forum/showthread.php?t=123808 |
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01-16-2012, 02:28 PM | #15 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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