Hi all! Newcomer to sausage making and to this board, so please bear with me.
I've only been making sausage for a few months now. We use a Chef's Choice model 796 food grinder/sausage stuffer attachment on a KitchenAid stand mixer. Thus far, it's done really well for us.
While the sausages we've made have all been quite tasty, I'm just not getting the "snap" from the casings that I enjoy in commercially produced sausage. We're using natural hog casing from our local supermarket butcher. They come packed in salt which we rinse, inside and out. We soak them for a couple of hours in fresh water before filling.
What am I doing wrong? What do I need to do to get that "snap"?