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troubleshooting fibrous sausage casings

Fibrous Sausage Casings Info

Fibrous Sausage Casings troubleshooting information for all your meat and food processing needs.

View the information below to find out more information about fibrous casings and what fibrous casings are and how you should use fibrous sausage casings.

Click here to Purchase Fibrous Sausage Casings from our Online Catalog.

We stock a large variety of sausage casings and supplies for all your sausage making / meat processing needs. We also have meat processing equipment to help you in your meat processing.

Fibrous Sausage Casings Troubleshooting

Possible Causes
Sausage Casing Splitting 1)  Over Stuffing - Measure stuffed sausage casing diameter and make sure stuffed diameter matches recommended for sausage casing.
2)  Too dry during entire
      cook cycle
- Sausage casing should be dried until sweat is out - then smoke.  If smoked, finish in higher humidity of at least 50%.
3)  Insufficient soaking - Soak sausage casings in 90* - 100* water for 20 to 30 minutes.  Make sure water gets inside of casing.
4)  Burrs or nicks - Burrs or nicks can be on the stuffing horn, clipper, stuffing table, or racks in smoke house.
5)  Poor quality meat - High bacteria meat will gas (air in emulsion) and explode the sausage casing during processing.
Sausage Casings Wrinkling 1)  Under stuffing - Measure stuffed sausage casing diameter and make sure stuffed diameter matches that recommended for casing.
2)  Not cooling correctly - Probably cooling too fast.  Shower, then hold at room temperature 30 to 60 minutes before placing in cooler.
Sausage Casing Separating 
From Meat
1)  Sausage casings not being soaked properly - Soak in 80* to 90* water for 20 to 30 minutes.  Make sure water gets inside of casing.
2)  Very high humidity through first cycle - Very high humidity and no drying in first cycle can cause early casing release.
3)  Under stuffing casing - Stuff sausage casing to recommended stuffing diameter.

What are Fibrous Sausage Casings?

-  They are cellulose impregnated paper.
-  Fibrous casings can be used for summer sausage, 
salami, boneless ham, etc.

Advantages of Using Fibrous Sausage Casings
-  Excellent size uniformity giving you uniform product and increased yields
-  Consistent casing color due to a controlled dying process
-  A wide range of colors is available
-  Fibrous can be printed, clipped, string tied, cut, and shirred
-  Non-refrigerated storage
-  Some permeable to smoke and moisture
-  Fibrous casings are strong

Disadvantages of Using Fibrous Sausage Casings
-  Not digestible (not edible)

Sausage casings should be submerged in 80° to 100° water for 30 minutes prior to stuffing. Cooking may be done with water, steam, or with controlled humidity dry heat.

Cooling Recommendations
Cooked product that is stuffed in fibrous casings should be allowed to cool at room temperature prior to refrigeration to eliminate wrinkling.

Other Information
Our fibrous sausage casings are excellent for all your processed meats.  
Smoke transfers well through the material.  

Additional Information: Need more information? View these help topics for more information.