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I’ve been researching Mexican chorizo today and have found numerous examples from Mexicans and people from central and South America that soak their skins in water and vinegar. I’ve always done just water. Vinegar is an acid so I’m not sure what using vinegar adds? Wouldn’t it break down the skins to some degree? Or impart a tang to them? Does anyone here use vinegar and water to soak your skins? I’m interested to know if you do, why? What does the vinegar add or do that you find desirable.

I hope everyone’s having a great week!

I use cold water for sheep and hog casings. I have used water plus lemon juice on a pigs blatter (it smelled as you would expect).

I just use water. I know that a little bicarb of soda in the final rinse makes them more slippy.

Water on sheep and hog casings water and lemon on bungs and middles