Casing spliting

smokeysteve · Newbie Joined: 30 Aug 2005 Posts: 27

hay guys I am making seafood sausages and the casings are spliting am I over Stuffin, shoud I prick them any Thoughts would be great
steve :(

partapache · Newbie Joined: 30 May 2009 Posts: 29 Location: Tucson, AZ

You are probably overstuffing them but........How long did you rinse/soak the casings? Are they splitting when you are stuffing or linking them? Is your funnel smooth and rounded/tapered on the end?

broncosmoker · BBQ Pro Joined: 04 Aug 2007 Posts: 717

Most likely overstuffed. What kind of casings were you using? In your seafood recipe did it have bread crumbs or any ingredients that would expand when it cooked? Was seafood chopped finely?

smokeysteve · Newbie Joined: 30 Aug 2005 Posts: 27

soaked casings about three hours rinced well lamb & hog cashinng were used, only scalop and lobster no filler recipese i googled called for egg white funnel is tapperd split when cooking

Harry Nutczak · Posted: Jun 19 2009 Post subject:

Lamb casing are fairly delicate compared to hog casings, without actually seeing the raw sausage, it is hard to guess.
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daddywoofdawg · Posted: Jun 20 2009 Post subject:

If they spilt when cooking then you need to prick the casing so the steam has a way to escape.
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BBQonICE · Posted: Jul 27 2009 Post subject:

Three things

....overstuffed....

....you have a nick on your stuffer lip that is tearing the casing

....old casings that were torn or damaged to begin with.

...we always stuff our casings only so that the meat just expands the casing to the actual size then just less....no pressure on the casing.

If I squeeze the casing it is very soft like you FEEL that you should be putting more in ....but don;t.
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