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5 posts • Page 1 of 1
I bought natural hog and sheep casings. The directions that came with them say to soak for a hour. I have seen a few threads on here were people say they soak over night for best results. What do you suggest, this will be my first attempt at making sausage.
It's probably better to soak the casings longer in cold water than for a shorter period in luke warm water. I often soak my casings overnight, and while it may not be necessary, it certainly does not hurt. A good practice is to rinse off the casing, let it soak for one hour and then flush out the inside, change water and soak for a couple of hours more, change water again and you should be ready to load on the stuffer tube. Inadequate soaking can make your sausage taste too salty. make it diffficult to load on the stuffer horn and is one of the major causes of tough casings on the finished product.