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Old 01-10-2019, 08:30 PM   #1
dpg481
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Default Chewy sausage casings.

Have any of yall ran into an issued with chewy sausage casings. I bought a hank from the butcher by my house that is very popular in the area. After I stuffed, hung, and smoked my sausage I was not impressed with the casings due to them being chewy after being smoked and grilled. My brother in law just had a deer processed by the same guy I bought my casings from, and a year later, I had the same experience with the sausage he had made there.

We really like a casing that has a snap and not a chew to it. It's really hard for me to stuff 100 lbs of my hard work into junk and not sure what the outcome will be.

I'm just wondering if any of you guys have ran into this also. I have used LEM casings with success, so that's probably what I'm going to go back to, or even try out synthetic casings.
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Old 01-10-2019, 08:33 PM   #2
ethic1
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I got some that was chewy this year...


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Old 01-10-2019, 08:33 PM   #3
AntlerCollector
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What type of casing are you having the issue with? Pork? Beef? Sheep? Synthetic?
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Old 01-10-2019, 08:42 PM   #4
Uncle Saggy
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Originally Posted by dpg481 View Post
Have any of yall ran into an issued with chewy sausage casings. I bought a hank from the butcher by my house that is very popular in the area. After I stuffed, hung, and smoked my sausage I was not impressed with the casings due to them being chewy after being smoked and grilled. My brother in law just had a deer processed by the same guy I bought my casings from, and a year later, I had the same experience with the sausage he had made there.



We really like a casing that has a snap and not a chew to it. It's really hard for me to stuff 100 lbs of my hard work into junk and not sure what the outcome will be.



I'm just wondering if any of you guys have ran into this also. I have used LEM casings with success, so that's probably what I'm going to go back to, or even try out synthetic casings.


Never had a problem with LEM hog casings, always been good.

The LEM dry colligen? Suck
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Old 01-10-2019, 08:51 PM   #5
dbelcher269
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I’d definitely stay away from the LEM collagen casings. Pretty tough. The LEM natural hog casings have always been tender or me.
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Old 01-10-2019, 09:41 PM   #6
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Try soaking with a splash of vinegar,
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Old 01-10-2019, 10:43 PM   #7
sendit
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Originally Posted by dpg481 View Post
Have any of yall ran into an issued with chewy sausage casings. I bought a hank from the butcher by my house that is very popular in the area. After I stuffed, hung, and smoked my sausage I was not impressed with the casings due to them being chewy after being smoked and grilled. My brother in law just had a deer processed by the same guy I bought my casings from, and a year later, I had the same experience with the sausage he had made there.

We really like a casing that has a snap and not a chew to it. It's really hard for me to stuff 100 lbs of my hard work into junk and not sure what the outcome will be.

I'm just wondering if any of you guys have ran into this also. I have used LEM casings with success, so that's probably what I'm going to go back to, or even try out synthetic casings.
Were they hog or beef casings? Beef are noticeably thicker than pork and slightly bigger. You can also peel beef casing from cooked sausage while pork you can not.
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Old 01-11-2019, 07:22 AM   #8
xman59
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sounds like the synthetic casing , i detest that junk,,,,, natural casing is always easier to bite and chew
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Old 01-11-2019, 09:42 AM   #9
AntlerCollector
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sounds like the synthetic casing , i detest that junk,,,,, natural casing is always easier to bite and chew


That's what I'm thinking it was as well. IMO nothing beats a real pork casing.

I guess the OP must have choked on his chewy casing. He ain't been back.
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Old 01-11-2019, 09:56 AM   #10
Stolle
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We only use natural hog casings and never have the problem. Synthetic casings are chewy.
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Old 01-11-2019, 10:01 AM   #11
Tx_Wader
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The LEM natural hog casings have always been tender or me.
Same here. I got tough casing one year from my local butcher and hated it.
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Old 01-12-2019, 09:38 AM   #12
dpg481
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Originally Posted by AntlerCollector View Post
That's what I'm thinking it was as well. IMO nothing beats a real pork casing.

I guess the OP must have choked on his chewy casing. He ain't been back.
Im back,lol, got busy. They were for sure hog gut and packaged like i would think a professional company would do it.

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Old 01-12-2019, 10:16 AM   #13
AntlerCollector
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Im back,lol, got busy. They were for sure hog gut and packaged like i would think a professional company would do it.

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That's odd then if they were natural hog casings. Did you rinse them first? They can go bad too. It could have just been a bad batch.
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Old 01-12-2019, 10:20 AM   #14
dpg481
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Yes sir, rinsed, soaked, and rinsed again. Other than LEM what are you guys that make lots of sausage use?
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That's odd then if they were natural hog casings. Did you rinse them first? They can go bad too. It could have just been a bad batch.
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Old 01-12-2019, 10:22 AM   #15
Plan B
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I think giving the sausage an ice bath after soaking helps prevent this as well.
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Old 01-12-2019, 10:22 AM   #16
Plan B
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After smoking*
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Old 01-12-2019, 10:25 AM   #17
AntlerCollector
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Yes sir, rinsed, soaked, and rinsed again. Other than LEM what are you guys that make lots of sausage use?

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Other than LEM. I suggest looking at Allied Kenco



http://www.alliedkenco.com/228.aspx
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Old 01-12-2019, 10:27 AM   #18
dpg481
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Never tried that, ive only ice bathed my summer sausage because it was cooking. I smoked this batch in very cool weather outside in my smokehouse.
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I think giving the sausage an ice bath after soaking helps prevent this as well.
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Old 01-12-2019, 10:49 AM   #19
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If there is a Whole Foods in your area I would check with the meat department. They make their own sausage and they have the best casings I have ever found. They are cheap and they sell them by the pound.
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Old 01-12-2019, 12:43 PM   #20
dpg481
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Not close but i bet the sell online. I may have to try my local brookshires grocery store. They have started making sausage and i really like the casings they have. They are thin and even though the may pop a little easier, they may be worth a shot.
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If there is a Whole Foods in your area I would check with the meat department. They make their own sausage and they have the best casings I have ever found. They are cheap and they sell them by the pound.
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