I am trying my second batch of Polish Sausage. I have heard that adding a little vinegar to the water while soaking natural hog casings can help make them a little more tender. I have read many different recommendations for how long the casings should be allowed to sit in the vinegar water (ranging from overnight to NO more than 15 min. I want to have a cleaner bite through my sausage this time, but I would still like to have "snap" left when they are finished and don't want them to burst while stuffing. Just wondering what others have/have not had success with in soaking your casings??