- Sep 1, 2007
- 10
- 10
Hi all,
I just got a hank of natural casings (don't know what kind), and am planning on doing my first summer sausage this weekend (elk meat). The casings are in what looks like a salt solution - I assume I need to rinse and soak them prior to stuffing? Also, how do I (long term) store the remaining casings - I was thinking pack them on salt and vacuum seal, and maybe freeze? Any other ideas? Thanks very much for the help,
Pete
I just got a hank of natural casings (don't know what kind), and am planning on doing my first summer sausage this weekend (elk meat). The casings are in what looks like a salt solution - I assume I need to rinse and soak them prior to stuffing? Also, how do I (long term) store the remaining casings - I was thinking pack them on salt and vacuum seal, and maybe freeze? Any other ideas? Thanks very much for the help,
Pete