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Sausage casings
On 5-Apr-2004, "Edwin Pawlowski" > wrote: > can anyone tell me what the best casings to use when making sausages. The > last time I used Hog and they seemed tough. My sausage making experience is severely limited, but I use hog exclusively so far and it is anything but tough. Mine is stored at below freezing temperature in a saturated brine solution. It was shipped to me packed in dry ice. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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