www.sausagemaking.org

I made a batch of Bratwurst's using Big Guy's recipe which I have used before and they were great.
Yesterday I thought I would smoke a few using the CSG, I left them in about 10hours.
Tried one this morning perfect except the skin was tough. which was not so on the fresh ones.
I used hog casings and I wonder if it would be better using sheep's for smoking, or any suggestions on how to prevent this?

Regards
wallie

I would think you are best trying to hot smoke them rather than cold smoke. Hot smoke in place of poaching perhaps. I would think any skin will toughen as it dries.

I had something similar happen to me last month. The cases shriveled and became tough. I blame it on my falling asleep and not pulling them when they got to temp and not drenching them with water to cool. Haven't done it yet as they are in the freezer but I plan on poaching them some to rehydrate the sausages and casings. I hope this works cause the sausages themselves are good just don't like the casings.