Natural casings for sausage and what to do and how to treat them..

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Sounds like some good advice. I'll try that baking soda method next time. Seems like the hardest part is always threading the casings onto the tube.
 
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Thanks for posting, really great info. I normally use LEM or High Mountain hog casings as they are the only ones available to me locally. WOW ..Those casings from the Sausage Maker look sooooo much nicer. Never realized there was that much difference in casing quality. Guess I'll be getting my casings from the SM from now on.
 
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