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7lbs sweet Italian and 6lbs of Texas hot links - Page 2

post #21 of 22
Quote:
Originally Posted by PhilH View Post

Those sausages look mighty tasty.

Could you be so kind and let me know what size casings those are? I'm fixing to order from Syracuse Casings & I'm still on the fence on which size casings to order for Hot Links.

Thanks
36-38mm is pretty much a good "go to" for just about anything...
post #22 of 22

Thanks for the quick answers.

 

I've been using the 32mm LEM Collagen casings for my Hot Links. They work ok. I just wanted to try some pre-tubed hog casings.

 

Now to decide if I want the 29/32mm or the 32/35mm. I like the size of the hot links that the LEM 32mm produces.

 

Sorry for the hijack..

 

Phil

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