Tough Skins

farrellbox · Post by **farrellbox** » Mon Feb 20, 2012 08:58

Hello, everyone, I made some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and remain so. Why is that?

farrellbox · Post by **farrellbox** » Mon Feb 20, 2012 11:27

Also, I use a hog casing
By the way, if do not add CURE, how to improve the viscosity of meat?

Keymaster · Post by **Keymaster** » Mon Feb 20, 2012 15:58

Reasons for tough Casings

*Sausage was cooked in a pan too hot and too quickly.

*Casings were not soaked long enough.

*Origin of casing.

*Sausage was under stuffed

Some ways to make them more tender.

*Soak casings longer

*Add lemon juice or pineapple juice to the soak water.

*Use proper moisture levels during smoke or oven cooking cycle.

Powdered Milk:
Acts as a binder and helps retain the moisture of the meat. You can use up to 12 % (of the meat weight) without affecting the taste of the sausage.

farrellbox · Post by **farrellbox** » Mon Feb 20, 2012 16:06

Powdered Milk? Milk Powder?Very interesting, it exerts effect temperature requirements?thank you!

Topic Split 2.20.12 @ 23:48 by Chuckwagon. (See "Powdered Milk In Sausages)

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