Last fall I asked if anyone had a solution to tougher than usual sausage casings when making sausage and got some very useful suggestions.
I emailed the company I got the casings from and got an answer months later and tried it out in mid winter.
They said natural casings get tougher than usual as they get older and that can't be helped but there is a solution,soak the natural casings overnight in cold water with a splash of white vinegar and stuff the next day and that worked great!
Just thought I'd pass that tid bit of info on to all home sausage makers out there.
I emailed the company I got the casings from and got an answer months later and tried it out in mid winter.
They said natural casings get tougher than usual as they get older and that can't be helped but there is a solution,soak the natural casings overnight in cold water with a splash of white vinegar and stuff the next day and that worked great!
Just thought I'd pass that tid bit of info on to all home sausage makers out there.
