I made some sausage last night and put them in the smoker until they reached 155 deg, took them out and let them rest. The meat was flavorful and juicy, but the skin was like chewing leather. Need help???
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What sort of casing did you use? Some, ie fibrous, is intended to be that way.
I used a hog casing. I use them all the time, but I uasually just grill them.
First, let me qualify myself as a total novice when it comes to making sausage. I have not had the problem of chewy casings though. Did you completly dry the sausage before smoking? All of the recipes that I have tried put emphasis on that step. I don't know if that might affect texture.
Richard
Richard
This recipe didn't call to be dried out. It did say smoke 4 to 5 hours @ 175 until 155 deg. I reached 155 deg. in 1 1/2 hours. Maybe I should have left it for the 4 hours? 
Wonder if the oven temp was actually a lot hotter than 175F? Might just reboot and try again, checking that 175F.
Hoodsie,
I think what you came out with is normal. I smoke store bought sausage and the casing is always a little chewy. The same sausage cooked in beer or fried or grilled has a much more tender casing when eaten. I would guess that maybe the lower temperature or most likely the smoke tends to toughen the casing. Or maybe the casing is tough to start with and the higher heat softens it. But that is why I like to make sausage without casings.
I bought one of those jerky master kits and found that if you leave the tip off the end of the tube you use in the jerky gun it puts out a perfect size sausage link. You can just shoot them out onto the racks and put them into the smoker.
SM
I think what you came out with is normal. I smoke store bought sausage and the casing is always a little chewy. The same sausage cooked in beer or fried or grilled has a much more tender casing when eaten. I would guess that maybe the lower temperature or most likely the smoke tends to toughen the casing. Or maybe the casing is tough to start with and the higher heat softens it. But that is why I like to make sausage without casings.
I bought one of those jerky master kits and found that if you leave the tip off the end of the tube you use in the jerky gun it puts out a perfect size sausage link. You can just shoot them out onto the racks and put them into the smoker.
SM
I like to make small, 1 to 2 pound batches of sausages.
So many sausages, so little time. ;-)
Here's what I do with hog casings that works just fine for me.
After I soak and flush enough salted casings for a month or so, I cover them with straight white vinegar and keep them in the fridge.
This swells and lubricates the casings and they become sort of translucent. (The stuffed raw sausages look nicer.)
Using this method, they are always tender when cooked, and if fried or baked, have a nice "snap".
BTW, another thing I do is poach my raw stuffed sausages in simmering water to cook them first, then smoke them to the desired smoke flavor I like for that particular sausage.
Works for me.
:-)
Joe
So many sausages, so little time. ;-)
Here's what I do with hog casings that works just fine for me.
After I soak and flush enough salted casings for a month or so, I cover them with straight white vinegar and keep them in the fridge.
This swells and lubricates the casings and they become sort of translucent. (The stuffed raw sausages look nicer.)
Using this method, they are always tender when cooked, and if fried or baked, have a nice "snap".
BTW, another thing I do is poach my raw stuffed sausages in simmering water to cook them first, then smoke them to the desired smoke flavor I like for that particular sausage.
Works for me.
:-)
Joe
Thanks for the help. Will try again! 
FYI
Found some other possibilities:
1. Casings not soaked long enough.
2. Smoker too hot @ start of smoke.
3. Not enough moisture in smoker.
4. Add lemon juice to soaking water.
5. Sausages were under stuffed.
6. Prick sausage before smoking.
Found some other possibilities:
1. Casings not soaked long enough.
2. Smoker too hot @ start of smoke.
3. Not enough moisture in smoker.
4. Add lemon juice to soaking water.
5. Sausages were under stuffed.
6. Prick sausage before smoking.