 |
|
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Sausage casings are tough. OK to restuff into new casings?
Made a butt-kicking batch of sausage yesterday, but used a new casing
which; although is hog, they smoked up tough. Short of making a new batch of sausage, I'd like to take the meat out of the casings on the remaining 15 lbs of yesterdays sausage, and restuff into a proven winner and more tender hog casing. Sounds simple enough, but am I missing something? TIA for any thoughts and experiences. Pierre |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Another Sausage Question: Casings | General Cooking | |||
| Tough Sausage Casings | Barbecue | |||
| Sausage Casings Question | General Cooking | |||
| Sausage casings | Barbecue | |||
| Sausage casings needed | Barbecue | |||
Threaded Mode
