You know, those "whisker" looking strands. Are all hog casings like this?
Little threads come off hog casings?
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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.
Thanks for the link.
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?