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Synthetic casings peeling

 
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Wogeez



Joined: 22 Oct 2007
Posts: 2

PostPosted: Sun Nov 18 07 10:03 pm    Post subject: Synthetic casings peeling Reply with quote

Folks.

I experienced a problem from time to time while making venison summer sausage with the 3 1/2 inch synthetic casings. The casings have lost their adhesion to the meat and is noticeable while slicing it up to serve. The product otherwise turns out fantastic with little or no noticeable shrivelling of the casings.

It's deer harvest season here in Minnesota and I have at least 50 pounds to do in the que from friends, and would like to ensure a more reliable product to deliver. I would appeciate anyone's two cents regarding the prime likely culpits to check. I do have my own ideas, but would sure would welcome some opinions from some of the Smoke Ring Hot Rods as well! Thanks!
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em21701
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Joined: 18 Jul 2007
Posts: 84
Location: Warwick, RI

PostPosted: Mon Nov 19 07 1:07 am    Post subject: Reply with quote

Why don't you use natural casings instead?
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WBOGGS
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Joined: 16 Mar 2007
Posts: 152
Location: Pittsburgh, PA

PostPosted: Mon Nov 19 07 1:55 am    Post subject: Reply with quote

em21701 wrote:
Why don't you use natural casings instead?

Because the dinosaurs that you would have to butcher to get 31/2 inch natural casings from died off millions of years ago.
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c crane
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Joined: 20 Mar 2007
Posts: 156

PostPosted: Mon Nov 19 07 3:57 am    Post subject: Reply with quote

I never thought is was a problem as i take the casing off before slicing.
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em21701
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Joined: 18 Jul 2007
Posts: 84
Location: Warwick, RI

PostPosted: Mon Nov 19 07 6:44 am    Post subject: Reply with quote

There are beef casings at the bottom of this page that go to 4 1/2"

http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=116

I have ordered casings in the middle of the summer from them with no problem.
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WBOGGS
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Joined: 16 Mar 2007
Posts: 152
Location: Pittsburgh, PA

PostPosted: Tue Nov 20 07 2:14 am    Post subject: Reply with quote

em21701 wrote:
There are beef casings at the bottom of this page that go to 4 1/2"

http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=116

I have ordered casings in the middle of the summer from them with no problem.

I'll be damn, I would have never guessed. I stand corrected.

I know thought I prefer synthetic for summer sausage because you slice it so thin and it's a little cleaner looking as an munchie.
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Tue Nov 20 07 3:32 am    Post subject: Re: Synthetic casings peeling Reply with quote

Wogeez wrote:
Folks.

I experienced a problem from time to time while making venison summer sausage with the 3 1/2 inch synthetic casings. The casings have lost their adhesion to the meat and is noticeable while slicing it up to serve. The product otherwise turns out fantastic with little or no noticeable shrivelling of the casings.


Everything I've read points to low humidity, IIRC you have to keep the humidity around 70%(?) to keep the shrinkage slow. If the humidty is too low the meat shrinks too fast and it can pull away from the casing. As I have not tried doind it myself, there could be other better explanations from someone with experience. It's something I'd like to do in ther future but I just don't have a spare fridge yet.
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Wogeez



Joined: 22 Oct 2007
Posts: 2

PostPosted: Thu Nov 29 07 12:07 pm    Post subject: Thanks Jim H Reply with quote

Thanks, Fellas....I made a 25 lb batch of summer sausage and kept the smoker well ventilated and used condensation control with much improved results. Thanks again for all your help!
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