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When making homemade sausages you’ll need to remove the skins on some of your creations. No pain or anything. The casings shall be handled in a clean and sanitary manner throughout and the treatment shall be followed by washing and flushing the casings with water sufficiently to effectively remove the substance used and terminate the enzymatic action.� 5) another option is - as you mentioned - vinegar (at least a 5 % acidic content). Theyre natural hog casings that are just fine when the sausages are poached or grilled instead of smoked, so I … I find any casing that isn't natural to have an undesirable texture. Cooking a sausage can toughen any casing. Some casings are tougher because of their origin. I still feel fine, other than being really grossed out. The casing was so tough I could hardly chew it up however after air drying in the fridge for a week it seems the casings have turned out perfect and much thinner (like paper). ), stool-colored, and had to pull it gently to free it. Removing the casing isn’t always an easy task. Also cooking them without gradually increasing the cabinet temperature will also cause tough casings, but this is … To maximize the tender bite of a casing, cook with moisture. Dave C. Lv 7. 0 0. The alternative is to steam or boild the sausages so no browning will occur. Not worm-like. 0 0. I looked at it and it really looked like stool. I pack the sausage fairly lightly, and prick any air bubbles. Smoke cycles can also affect the bite of a casing. Prick sausage before grilling. Also, look for natural casing on your sausage, opposed to man made casing. It tends to stick to the meat, break into pieces and cause a lot of headaches if you’re skinning a lot of them. They are usually cheap. When I bite into the finished product (whether grilled, simmered or baked) I consistently get an unpleasant tough skin rather than the nice snap I want from my casings and they end up being too chewy. 1 decade ago. They taste great, but when they come off the smoker the casing is always quite tough and leathery. frying will brown and harden the skin. For example, the casings of Italian sausage are often removed. Ive tried smoking homemade sausages a few times now. If your casings were salted previous to freezing, and you do not remove the salt, your sausage will not only be salty but it will cause the casings to be tough. How to remove a sausage casing. The tough ones are usually thick and opaque. Yesterday morning I noticed a little string or something (I thought it was an old sausage casing! I think the casings dried out a bit in the fridge and in the process are able to break in your teeth.

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