Summer Sausage Casing Questions

[Banditto]

When filling large fibrous casing like the 70MM used to make summer sausage, should I hand stuff them? Of use a packer with it's largest tube?

Also, when you smoke summer sausage will the smoke permeate the fibrous casings? It seems like they are fairly tough critters.

Thanks

[ice fishin' nut]

I just got done doing 5 4X24 inch casing with deer summer sausage,,, I soak the casings for about a half hour in warm water before filling,,,,, and then smoke for about 5 hours,,,,, smoke permeates fairly well, but didnt get all the way to the core....

Although I have gotten rave reviews from the 12 or so people that I had try the sausage, 4 of which said they didnt like venison, and they went back for more!!!!

Hope this helps,,,,,,

BTW,,,, I just use my grinders sausage tube for filling,,,, just watch that you dont get too much air.

[Banditto]

Cool thanks. I am wondering how to determine that the sausage has had enough time in the smoker? Being that it has pork and all... there must be a rule to follow?

[ice fishin' nut]

I use a meat thermometer, when the internal temp is 160, the sausage is done.......

[Banditto]

Thanks for the tip. I was hoping that is what they did--kinda nervous working with all the raw pork.

BTW Sam's Club sells Pork Butts for $.65/lb if you buy in bulk, otherwise if you only buy 12lbs at a time it is $.72/lb. You gotta grind it yourself, but it sure beats paying $2/lb or whatever you can find it for.

[ice fishin' nut]

Thanks for the info on the Pork Butts,,,,,, I just found a recipe for pork butt bacon that I wanted to try and nobody is having a sale in my neck of the woods....

[Salmonsmoker]

Filling a large casing is easier using the largest filling snout available. It just takes longer than a smaller casing. Move the casing around in a circular motion to insure that it gets totally filled.

The fiberous casings do let some smoke through - but for thoes of us who really enjoy the smoked flavor it is not the best way to go. At the meat market, or from a supply house, you can purchase cotton netting. Hand roll a 4" log of meat, slide a cotton net over it and tie it. It won't be perfectly round like the fiberous casings sausage, but it will taste a lot better.

Salmonsmoker

[sausageman]

another tip for fiberious casing,,,,,,,prick the casing with a sharp object if not pre-pricked. This allows the air to escape as you fill and the smoke to better flavor the meat. I use a sharp pointed knife and prick before I soak the casing. the best thermometer I've found is the digital type. It has a probe that is put into the meat and you can set an internal alarm temp so you know when it's done. When using a cure,You must reach an internal temp of 153 degrees for a duration of 60 seconds for the meat to be safe for consumption.