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When I make sausage the casing comes out so tuff you can’t stick a fork into them. That is both pig gut or collagen casings. What am I doing wrong?
I smoke them for 1 hour at 200 deg F . No I have not, ice bathed them. Thank you very much I will give that a try.
twilliams Thank you, I will check the university section out maybe sometime I will get a good sausage to come out of my smoker.
