Question on hog casings ... tough

[rexlan]

I bought a new hank of 32mm hog casings from Waltons and used some and smoked the product yesterday. I tried some of the items today and the casings are very tough ... chewy. In fact, so much so that it is a distraction from the links.

Any reason for tough casings or how to avoid? I soak in cool water overnight and turn them before use.

[pikestabber]

I assume these are natural hog casings (they came packed in salt)? I always soak in lukewarm water, but I doubt a few degrees temp difference matters that much. Sometimes casings get tough if they are either under-stuffed or overcooked. And some casings are from older hogs and are tough no matter what you do to them... Another possibility is salt still inside the casing. Soaking is not enough...you need to flush the inside of the casings, as well (I literally attach one end to the end of my faucet and run water through until it comes out the other end).

Any chance one of these things is the culprit?

[reinhard1]

that's the only thing i can think of with hog casings that they would be tough. this is what i do:

plan at least a day ahead.

when you get them, rinse them in cold water so all the salt is out. then let them set for an hour in cold water. then i put end under the faucet and run cold water through them. put a foot or so water in one end and then squeeze them through to the other end.

after rinsing and running water through them, put them in cold water again and let them sit overnight in the fridge till the next day when you make your sausage. i haven't had any problems doing it this way. i have used the rinsed casings the same day at times but found that the extra time in the water makes the casings easier to work with. hope that helps. good luck.

[Gordie]

that's the only thing i can think of with hog casings that they would be tough. this is what i do:

plan at least a day ahead.

when you get them, rinse them in cold water so all the salt is out. then let them set for an hour in cold water. then i put end under the faucet and run cold water through them. put a foot or so water in one end and then squeeze them through to the other end.

after rinsing and running water through them, put them in cold water again and let them sit overnight in the fridge till the next day when you make your sausage. i haven't had any problems doing it this way. i have used the rinsed casings the same day at times but found that the extra time in the water makes the casings easier to work with. hope that helps. good luck.

This is what I do.

Also found that over smoking and over cooking contribute alot to the toughness of the casing.

[reinhard1]

thanks Gordie, everything i make is perfect, so never had that problem . that would do it also. good luck.

[KEN W]

I have found that smoking them at to high of a temp will result in tough casings and rendering out all the fat.

[rexlan]

Well I'm stumped on it.

Plenty of soak time and also turning them inside out. Stuffed pretty tight and my temperatures are spot on ... no rendering of the fat at all.

I wonder if they are just a bad batch or if using a little vinegar with them will help. I do know it sure puts a damper on an otherwise quality sausage.