Sausage making help please

[BowSlayer]

That’s pretty typical.. just rinse them well. Maybe even change the water after the first 30 minutes. I try to stay away from the academy off the shelf type “natural casings” though...they are tough to get real soft. I buy most of mine at www.sausagemaker.com

Thanks

[Muskles]

The ones I bought weren’t dry either but they were packed in salt. Next batch I’ll wash them better and soak them longer.

After soaking for 30 minutes to an hour, I take the small diameter snack stick horn and use it as a funnel when rinsing the inside of the casings. I fill the kitchen sink about a quarter full and let the casings snake around in the water. Drain some of the water as needed.

[RSW0913]

a little more time consuming but i usually run warm water through the inside of the casings and then soak them overnight. they come out super soft. I've had good luck with the Dewied hog casings from amazon.

[BowSlayer]

I’ll try all suggestions.

Thanks!

[BuckySWT]

We always double grind ours.

Mix the seasonings with the meat, then grind coarse.
Mix a little more, then fine grind.
We always add cold water on the second grind. helps keep the meat cool and keeps it from getting too sticky.

Also...turning your casings helps prevent tears when stuffing. Literally turn em inside out and put the smooth part on the inside.

Typical German recipe
salt, black pepper, red pepper, garlic, salt petre.

[waterspiderpd27]

Let the sausages hang dry before putting them in the smokehouse.

[Buckshot-73]

First grind done. Need to add a bit of garlic, and red pepper flakes. Has a good flavor, but needs a bit more spice.

About to do the fine grind , the package

Used LEM hot breakfast spice.

[BowSlayer]

[ATTACH]990212[/ATTACH]

First grind done. Need to add a bit of garlic, and red pepper flakes. Has a good flavor, but needs a bit more spice.

About to do the fine grind , the package

Used LEM hot breakfast spice.

Looking good.

[BowSlayer]

Let the sausages hang dry before putting them in the smokehouse.

I was told by someone else that putting them in the smoker dry would cause them to be tough. They were dry when I smoked them.

[Smart]

I was told by someone else that putting them in the smoker dry would cause them to be tough. They were dry when I smoked them.

I'm asssuming he's probably talking about cold smoking. We let ours hang on a rack before putting them in. Wet casings don't allow for the absorbtion of smoke as well as dry ones do. This is also why we cold smoke on low humidity days.