Casing Problem: Casing dry and breaking Problem: Casing tough Possible cause: * Dehydrated casing Possible cause: * Too little humidity in last cycle Solution: * Collagen needs to be stored in a cool place. If casings get dry, open caddy and store in the coolers overnight. This will add moisture back into the casing. Solution: * After casing is dried in the first cycle, product should be smoked to desired color. High humidity of at least 50 percent should be used in the cooking cycle. Problem: Product not coloring Problem: Casing small in size Possible cause: * Over drying of product before smoke is started. Possible cause: * Dehydrated casing Solution: * Casings should only be dried until tacky to the touch before smoke is started. Solutions: * Check flat width against allowable flat width in the size being used. * Casing may have dried. Open caddy and store in cooler at least 24 hours. Problem: Product streaking Possible cause: * Under drying of product before smoke is started. Solution: * Product not being dried properly will cause drops of water to run down product causing streaking. Fibrous casings Problem: Casings splitting Problem: Casing separating from meat. Possible causes: * Over stuffing * Too dry during entire cook cycle * Burrs or nicks * Poor quality meat Possible causes: * Casings are not being soaked properly. * Very high humidity is present during the first cycle. * Clip is slipping. * Under stuffing * Need protein coated casing Solutions: * Measure stuffed circumference and make sure it matches the circumference recommended for casing. * Casings should be dried until sweat is out, then smoked - If smoked and finished in higher humidity of at least 50 percent. * Soak casings in 90°F-100°F water for 20 minutes to 30 minutes. Make sure water gets inside the casing. * Burrs or nicks can be on the stuffing horn, clipper, stuffing table or racks in smokehouse. * Meat with high loads of bacteria will gas and burst the casing during cooking. 42 MEAT&POULTRY Solutions: * Soak in 80°F to 90°F water for 20 minutes to 30 minutes. Make sure water gets inside. * Very high humidity and no drying in first cycle can cause early casing release. * Check clip tightness on casings. * Stuff casing to recommended stuffing circumference. * For many semi-dry products it is recommended that a casing with an inside protein coat be used. www.MEATPOULTRY.com JUNE 2004http://www.MEATPOULTRY.com