That's a very good thought Cathouse, I always use distilled water in all my sausage making, from meat mixing to soaking casings.cathouse willy wrote:When you presoaked your casings did you use chlorinated water? That will kill any mold you sprayed on.
I'm just a follower in this thread with not much to add, since I'm still learning. But you all seem to have exhausted all possibilities, and looks like a mystery.
My little mind is still saying bad or out dated 600, now combine with chlorinated water is the reason.
And I guessing nothing to be worried about, right?