Tough Casings

[R Blum]

Made a small batch of Reuben brats today and they came out real tasty but some of the casing were real tough. I am using Sausage Makers 32-35MM Natural Hog Casing.
They are kind of old but they are kept in salt and in the fridge. Is this my problem, old casings? Their website says indefinite shelf life if stored properly.

 

[buzzy]

Here is something that might help

https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[SmokinAl]

Yep that's what I go by, what Buzzy said.
Also use a teaspoon of vinegar in a bowl of water & let them soak in that after you rinse them out.
They only need a half hour or so & it will improve the bite you get when cooked.
Al

 

[chopsaw]

Yup , I do the same . Always ready to go .

 

[R Blum]

Thanks. Next time I'll try soaking them longer and add a little vinegar.