Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by Jonnie » Wed Dec 11, 2013 8:42 pm
Please. Am talking natural casings in the fridge.
Thanks
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Jonnie
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by NCPaul » Wed Dec 11, 2013 10:39 pm
Well salted and sealed I used them for two years with no problem. You could probably even get three years. Your nose will tell you if you have a big problem.
Fashionably late will be stylishly hungry.
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NCPaul
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