Please help! Thanks for your help! No problems. The lower and slower I go, the worse it gets. Smoking at 160 will do it, but it will take some time. Sausage Making » Tough Snack Stix Casings « previous next » Print; Pages: [1] Go Down. I sous vide cook smoked and fresh sausage a lot. Loin I then freeze what I'm not eating. There are natural sausage casings and synthetic varieties, and most of them are edible. Standard | Smoking Times and Temperatures, FAQ: Problem with Tough, Leathery Chicken and Turkey Skin, No big words– just clear instructions and how-to images. Baby Back Ribs I am using the salt packed natural hog casings you get from amazon. How do you keep the skin from being so tough? I hope something good comes out of this post because I too love sausages and the most off putting of any good sausage is terrible tough casings. How do you take care of your casing before stuffing? Tenderloin I am using the salt packed natural hog casings you get from amazon. How do you keep the skin from being so tough? Boxers used to put vinegar on their faces to toughen their skin. What I like to do is to make a little incision that allows me to separate the skin from the meat while still leaving the skin on. Lobster. My guess sous vide is the reason. Tilapia, All Seafood https://www.barbecue-smoker-recipes.com/making-smoked-sausage.html Nope. Works like a charm, but is kind of a hassle. See all of our chicken recipes and information HERE. Brush mop sauce every ten or fifteen minutes onto the chicken. Burnt Ends To create tasty smoked chicken with skin that has a good “bite-through”, it requires drying the skin before cooking it and then cooking it a higher heat. I eventually found a recommendation that the flue should be left all the way open while cooking to allow a proper draft thru the smoke box. I recommend brining the meat prior to cooking to ensure a more juicy outcome. Breast Chicken breast, tenderloins and whole chickens should be removed from the heat at 165°F to make sure the chicken is safe to eat and to ensure that the white meat does not dry out. Sausage casing too tough and chewy. What's going on?!? Shrimp Smoked Brats: How Long to Cook at 225F and Best Woods to Use Nope. I've offset this before by the ice bath after smoking, which helps, but this is not always practical when serving brats or other sausage straight from the smoker. Tenderloin Salmon Subscribe to the Smoking Meat Newsletter! Maybe it's the vinegar. We haven't found an answer to this question anywhere. These turned out to be a total failure! 4. Chops New comments cannot be posted and votes cannot be cast, More posts from the sausagetalk community, For those who love talking about making sausages of all shapes and sizes, Press J to jump to the feed. Breast How to Season Bratwurst. Return from Tough Chicken and Turkey Skin to Home. DO NOT follow this advice unless you want to continously lose all of your smoke and heat. Sous vide isn't really much different than poaching, which is a common way to cook sausages. Burgers This happens to both my collagen and natural hog casings. Close. Maybe it's the vinegar. I bought salt packed natural hog casings from 2 different vendors but still had the same result. Hi Brethren I had my second go at making my own sausages yesterday, the first time I made them they were 100% beef and cooked in a frypan and they were quite tasty. Butt/Shoulder Basic question:  do we leave the flu open or closed during the smoking process? Tough Smoked Chicken Skin by: Kevin . Newbie; Posts: 61; Tough Snack Stix Casings « on: January 08, 2012, 07:23:16 AM » Made a 12lb batch of snack stixs smoked and brought up 152.