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First attempt at polish sausages

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Timberstalker:
It has to be the smoker temperature. 
Even when I smoke store bought Johnsonville brats low and slow the casings turn out tough.
Hot and fast they are super tender.

huntnnw:
All my smoked links are 5-7 hours. They hang at 110-120 to dry the casing for a hour. Then incremental steps in heat till 180 deg and I pull them at 155deg. I ice bath and freeze following day and none have chewy casings. The reason on drying from the company and many videos I’ve watched too is it gives that the pop when you bite into it.

hunter399:
They look good to me.
I think your correct,cook time and temp probably did that to the casing.
But the only time I used hog casing,I didn't smoke em.
So my experience is little.
But I've made a ton of summer and snack sticks.
Longer I cook summer and snack sticks, usually tough bark.

Timberstalker:

--- Quote from: huntnnw on February 18, 2025, 08:31:25 AM ---All my smoked links are 5-7 hours. They hang at 110-120 to dry the casing for a hour. Then incremental steps in heat till 180 deg and I pull them at 155deg. I ice bath and freeze following day and none have chewy casings. The reason on drying from the company and many videos I’ve watched too is it gives that the pop when you bight into it.

--- End quote ---

That's good information. Thank you. :tup:

Scruffy:

--- Quote from: buglebuster on February 18, 2025, 07:06:37 AM ---Maybe I didn’t let them sit long enough after stuffing. It didn’t say anything about that in the recipe so I went straight into the smoker. I will definitely try that this weekend. I also packaged them right after the ice bath off the smoker. I did do 4 packages raw, not smoked so I’m hoping the casings on those won’t be tough. Thanks for the input guys.

--- End quote ---

When smoking, after stuffing the sausage should rest in the fridge for at least 12 hrs minimum to give the cure a chance to work its way through the meat.  But I suspect it was the temp of your smoker that made them tough.  Just need to keep trying.  You can use pork to perfect them so you're not wasting elk or deer on a premium sausage

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