Hi All, made sausage yesterday and in our travels, we picked up some salted pork intestines. I have two questions.
1) when we some left, best way to store them?
1A) if I need to add salt, can I add Kosher Salt?
2) we got 4 out, washed the salt off and set them in water. We only used 3 of them, what to do with the one we did not use? This casing is currently sitting in water in my fridge.