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Discussion in 'Sausage' started by mummel, Jul 9, 2015.
I've read vinegar makes casings more transparent. Do you use it in your prep?
Ive seen no affect adding vinegar other than removing some odor if odor is present......I add it while soaking if there's some odor but not while storing..... some say it softens them..... IMHO soaking them for long periods of time softens them up. When casings get too old you will see they will not saturate water as well and not become soft and wont stretch.. that's when its time to start fresh
I use a Cap full of Wht Vinegar in 2C Soaking Water. That's only 'cause my Mentor said so, as did his and so on and so on. I never ran a test to see if it really makes a difference. That being said, Boykjo is a Sausage Guru around here and what he says can be taken as Gospel...JJ