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Yeah I used casing packed in dry salt, I gave them an hour soak but that sounds like not nearly enough. I didn't realize you could buy them in a salt brine solution, I will look into getting "hanks" for my next batch! This is all super helpful and I'll look into all of the above, thanks so...

I'm new to sausage making, I did my second batch today. I've majorly struggled both times getting casings onto my stuffer tube. I've read tips around different sites but still struggle. I am using the sausage maker natural hog casing 32-38mm and trying to use a 32mm stuffer tube on my hakka...