Fro what I read, Syracuse Casings are VERY good... All American made, cleaned, processed etc...
I stuff immediately before the ground meat "solidifies" from all the "natural meat glues" have had time to work... Then I allow time, in the refer, for the herbs, spices and cure to do it's magic....
I stuff immediately before the ground meat "solidifies" from all the "natural meat glues" have had time to work... Then I allow time, in the refer, for the herbs, spices and cure to do it's magic....
