Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
06-09-2006, 11:34 AM | #1 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
|
Question about sausage casings
Here's a question for y'all, the casing on some sausages gets kind of tough and nasty when smoking. Is there anything I can do before/during/after to fix this? I tried putting some sausages in a ziploc bag after cooking to let them rehydrate the casing and tender 'em up a bit, but I only had limited success with this method. What else can I do?
__________________
Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
|
06-09-2006, 11:35 AM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
|
Kirk, are you using collagen casings, or natural?
Here are some info sources: http://schmidling.netfirms.com/saus.htm http://home.pacbell.net/lpoli/ http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm
__________________
Kevin |
|
06-09-2006, 01:03 PM | #3 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
|
Actually I'm just talking about store bought for now but I did want to get some info on homemade stuff too. Thanks Kevin.
__________________
Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
|
06-09-2006, 01:11 PM | #4 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
|
If I get some tough casings, I usually slice the sausage up with a sharp knife before eating it. If I'm putting it in a bun, I don't worry about it, since I've never had any so tough I can't bite through it (this isn't woodpile is it? No? Good.) I haven't had the problem at all with homemade sausage, though. It's definitely the commercial stuff that causes problems in my experience.
__________________
Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
How long do sausage casings last? | spincast | Q-talk | 6 | 07-16-2011 02:15 PM |
sausage casings- made in USA | boatnut | Q-talk | 8 | 09-18-2010 09:43 AM |
Sausage Casings | Wrench_H | Q-talk | 11 | 07-02-2010 09:20 PM |
Sausage question | bbqpigskin | Q-talk | 7 | 09-28-2007 07:58 PM |
Sausage question | parrothead | Competition BBQ | 4 | 06-08-2005 04:54 PM |
Thread Tools | |
|
|