I did my first batch of sausage this weekend and everything went great. My question is about cleaning out the casings. I got a hank of hog casings from sausage maker and let them soak for over an hour and washed them out one time. After I was done stuffing the sausages i fried up what was left in the stuffer and the tube and it tasted great. I also fried up a small link and it was much saltier than the unstuffed sausage i fried up. Did I not let the casings soak long enough or not rinse them out enough?