Learned a trick for keeping sausage casings from tearing after 10 years

Been a butcher for about 12 years now, and I always had trouble with natural hog casings splitting when I stuffed them too fast. Last week at the shop I tried soaking them in warm water with a splash of vinegar for 15 minutes instead of just cold water. Made a huge difference... casings were way more stretchy and I only had one blowout on a 50 pound batch. Anyone else got a weird hack like that for casings?

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2 Comments

lisa8392mo ago

15 minutes is too long, the vinegar starts breaking them down after 10.

6

uma_reed262mo ago

Soaking stuff in vinegar fixes so many random things honestly.

5