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Three or four years ago I bought frozen and salted hog casings. But they were too big for my taste. So I froze them back and forgot. A week ago I found them in the freezer, thawed them and put them in the fridge. Water was changed regularly, however, there has been no change in consistency, see...

20# meat (~9100 gr) and 8 cups of water (~1890 gr) sounds ok, its a ~83%-17% meat/water ratio. I think your recipe should read water or (not and) ice. You guys should really use the metric system and a kitchen scale... :D

In Germany we use a ratio of about 85% meat + 15% crushed ice or salted ice water for Wiener/Fankfurter/Bockwurst. (But this ratio may also depend on the emulsifier agent, we use one based on phosphate) If no professional chopper is available, I would prefer ice water so that the knives do not...