Chewy casing help

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!

Chewy casing help

Postby Peterb » Wed Dec 26, 2018 1:44 am

Tough casings. I have been making various sausages for several years. The polish dogs with cheese are out standing, but occasionally the casings (hog). Come out a little tough and chewy. They are soft and pliable while loading and appear nomal, other than a bit chewy. What might I do to prevent this?
Thanks
Peter
Peterb
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