Hi All, made sausage yesterday and in our travels, we picked up some salted pork intestines. I have two questions.
1) when we some left, best way to store them?
1A) if I need to add salt, can I add Kosher Salt?
2) we got 4 out, washed the salt off and set them in water. We only used 3 of them, what to do with the one we did not use? This casing is currently sitting in water in my fridge.
1) when we some left, best way to store them?
1A) if I need to add salt, can I add Kosher Salt?
2) we got 4 out, washed the salt off and set them in water. We only used 3 of them, what to do with the one we did not use? This casing is currently sitting in water in my fridge.