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Mine also cook away, but for some reason, every other batch of sausage I cook ends up with chewy casings. I cant seem to nail crisp casings every time. Im trying to figure out WTF I need to do.
Dave, you know I read Boykjo's thread when I first started off with my sausages but reading it now, man this makes a lot more sense. I got to try this. I just need to find a container to store the casings in a water solution in my fridge.
So I filled a Pyrex bowl with water last night, popped in my casings, and put the lit on, and put it in the fridge. You guys sure the casings will be ok until Sunday? Thats like 3 days of soaking? At what point would they go rancid without salt, or lying in a salt solution?