I made up my second ever summer sausage today. This one was all beef and I'll be posting a thread after I finish the cook. My first attempt was 3/4 pork and tasted great, but was not the prettiest to be posting here due to processing errors.
In prepping the 2-1/2" mahogany fibrous casing (from Cabelas) I filed with hot water to soften for the fill. Well, the casing was pre pricked (perforated) and leaked back into the sink. Tried to take a photo, but the water didn't show.
Cabelas casings come from PS Seasonings. Has anyone using fibrous casing found they come perforated?
In prepping the 2-1/2" mahogany fibrous casing (from Cabelas) I filed with hot water to soften for the fill. Well, the casing was pre pricked (perforated) and leaked back into the sink. Tried to take a photo, but the water didn't show.
Cabelas casings come from PS Seasonings. Has anyone using fibrous casing found they come perforated?