Casing Tenderness
Casing Tenderness
I`m fussing over casing tenderness in fresh sausage. I get that you shouldn't use too high a heat when cooking. DeWied International advises that casings can be made more tender by: "Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use proper moisture levels during smoke cycle." Have any of you tried this?
Phil
Unless you actually are experiencing a tough casing after properly flushing and soaking , I would not start adding any acids or commercial meat tenderizers to the casing. Soak for an hour, flush out the inside and soak overnight in the fridge. Before stuffing let them sit in tepid water for an hour. Some casings will be tough no matter what you do. If you buy the larger diameter hog casings such as the 40+ they will be tougher than the 32s. And if you really want a tender edible casing, buy sheep casings.
tough casing
Hi All sorry to bring up an old casing post.
Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time.
I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and busted. The ones I tried, were like leather, really tough & chewy. Guessing this was all to do with casings not dried out enough.
Never to be repeated
Spud
Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time.
I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and busted. The ones I tried, were like leather, really tough & chewy. Guessing this was all to do with casings not dried out enough.
Never to be repeated
Spud