boacephus
New Member
We do all of our own processing of course all the jerky, steaks, chops and brats turn out great. We are running into problems with our summer sausage and links though. Taste is great, we are following the direction on which ever brand package we are using at the time. The summer sausage consistency just isn't quite right and the casing are wrinkled(no big deal really). Real problem is on the smaller links. We have been using the collagen casings, can't find the natural casing we use for brats in the smaller size. We grind once using the course plate, mix in seasoning then run through course plate as we are stuffing again. Those collagen casings keep splitting when we fry them up, what gives??
Any pointers on the sausage would be great, it's getting real frustrating.
Any pointers on the sausage would be great, it's getting real frustrating.