Hello all,
After a (very) manual foray into sausage making some years back, I have just bought a mincer and a stuffer, and got hold of some hog and sheep casings. I would value some advice on preparation and storage of the casings.
As I have read elsewhere in the lists, the casings arrived with a distinct odour - reminded me of keeping mice! Some of the moisture had "crept" out over the other packages (rusk etc), leaving the casings in a poly bag with no visible standing moisture, and grains of (presumably) salt. They bags are now in the fridge.
I'm quite happy to accept that the appearance/packaging is normal, but wanted to check that they shouldn't be "wetter" - they appear soft through the packet.
Next, when I come to use the casings, should I untangle what I need (I recall that being a right royal pain last time), and keep the rest "dry" in the pack, or should I soak the lot, and then refrigerate what I don't use?
I'm sure there is advice readily available somewhere on the site/web, but like my socks in the morning, I just can't seem to find where its hiding!
TIA
TTFN
Wontigonk
PS first manufacturing run is due weekend after next, including a rerun of a Sardinian sausage recipe I picked up from a butcher out there - if it goes ok, I'll post for all to enjoy!