Casing Problem: Not taking smoke Problem: Muddy color Possible cause: * Casing is too dry Possible cause: * Humidity is too high during entire smoke cycle. Solution: * Smoke should be started when product has been dried so that it is tacky to touch. Solution: * Smoke should be started when product is tacky to the touch. Product should be smoked at approximately 25 percent to 30 percent relative humidity, then finish product with at least 50 percent humidity. Problem: Wrinkling Prossible causes: * Under stuffing * Improper cooling * Clip slipping Problem: Casing will not peel Solutions: * Measure stuffed circumference and make sure stuffed circumference matches that recommended for the casing. * Product is probably cooling too fast. Shower the product and then hold it at room temperature for 30 minutes to 60 minutes before placing in cooler. * Check to see if clips have moved up on casing during cooking. Possible causes: * Product is too dry during entire cook cycle. * Product is not showering or cooling properly. * Need easy-peel casing. Solutions: * Dry to set casing and smoke, then finish with at least 50 percent relative humidity. * Ensure a showering step is being taken. * A coating can be added to the inside of the casing to increase "peelability." For more information, see ad index on Page 67 44 MEAT&POULTRY www.MEATPOULTRY.com JUNE 2004http://www.MEATPOULTRY.com