A new sausage maker here. I have made a couple of batches of jalapeno-cheddar brats. One batch I used the DeWied 32mm casings from Amazon and the other batch I used the LEM 32-35mm casings from Amazon. Soaked and rinsed as directed. Maybe longer. After stuffing, I hang in my garage fridge overnight and either cook that day or freeze for later.
Problem I am having is that I get patches of tough casings. sometimes you take the bite and end up with a hunk of chewing gum. Almost like the movie Coneheads, when they chew condoms for chewing gum. I have never encountered that on other people's sausage? Am I doing something wrong, or am I using the wrong casings? Any suggestions or comments appreciated.
Bill
Problem I am having is that I get patches of tough casings. sometimes you take the bite and end up with a hunk of chewing gum. Almost like the movie Coneheads, when they chew condoms for chewing gum. I have never encountered that on other people's sausage? Am I doing something wrong, or am I using the wrong casings? Any suggestions or comments appreciated.
Bill