I'm interested in learning what casings you would recommend, hog, sheep or callogen and what sizes to choose for the following:
Polish or Kielbasa
Also, should I get the dry salt packed, wet salt brine packed, or the precleaned tube type? I've seen what was called a Home Pak that had random lengths offered. Are they worth the savings or too much of a pain?
How long will casings keep in the fridge?