Ok, I apologize right off for what is probably a stupid question, but though I have smoked almost everything, and made jerkey, this is the first time I've entered the sausage arena, and I'm virtually clueless about technique.
I am making a version of capicolla, and the recipe says to stuff into a large, artificial casing. I bought a 4.65" casing from Butcher-Packer. It feels kind of like a plastic-y butcher paper, and is somewhat stiff. So I'm wondering if it is supposed to be soaked beforehand like natural casings?