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Re: Shrinking skins

From: Doug
Date: Friday, May 02, 2008


We use natural hog casings and have never experienced this type of problem when stuffing the sausage like we do in our video. When twisting the sausage, make sure you alternate the direction you turn the links. Twisting too much will put stress on the casing. Not twisting enough with a tightly stuffed sausage will also put pressure on the ends. You must also prick the sausage to remove any air pockets, not just where you see air, but generally all over. The pricking of the sausage is an important step. Not doing this will leave nowhere for the pressure to be relieved other than the ends. If you have re-packed casings in salt from a previous session, that may also have weaken the casing. Using fresh, high quality casing works best. Good luck

Last changed: Tuesday July 12, 2011

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