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Fibrous Sausage Casings
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Problem
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Possible Causes
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Solutions
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Sausage Casing Splitting |
1)
Over
Stuffing |
- Measure stuffed
sausage casing diameter and make sure
stuffed diameter matches recommended for sausage casing.
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2) Too dry
during entire
cook cycle |
- Sausage casing should be dried until sweat is out -
then smoke. If smoked, finish in higher humidity of at least 50%.
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| 3)
Insufficient soaking |
- Soak
sausage casings in 90* - 100* water for 20 to
30 minutes. Make sure water gets inside of casing.
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| 4) Burrs or
nicks |
- Burrs or nicks can be on the stuffing horn,
clipper, stuffing table, or racks in smoke house.
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| 5) Poor
quality meat |
- High bacteria meat will gas (air in
emulsion) and explode the sausage casing during processing.
|
|
Sausage Casings Wrinkling |
1) Under
stuffing |
- Measure stuffed
sausage casing diameter and make sure
stuffed diameter matches that recommended for casing.
|
| 2) Not
cooling correctly |
- Probably cooling too fast. Shower,
then hold at room temperature 30 to 60 minutes before placing in cooler.
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Sausage Casing Separating From Meat |
1)
Sausage casings
not being soaked properly |
- Soak in 80* to 90*
water for 20 to 30 minutes. Make sure water gets inside of casing.
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| 2) Very high
humidity through first cycle |
- Very high humidity
and no drying in first cycle can cause early casing release.
|
| 3) Under
stuffing casing |
- Stuff
sausage casing to
recommended stuffing diameter.
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