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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
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.
  • Like
Reactions: daveomak
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads