Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
This was the way I was taught and it is awesome! The fat stays within the casing and the texture is great with a loud snap when i break a link in half. This was 1st time using ice bath and my sausage didn't wrinkle!! Hung in cool pantry for 1 hour then vac sealed.