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Re: Shrinking skins

From: Doug
Date: Saturday, May 03, 2008


I've always pricked them right after they come off the stuffer to get the air out. That is the method I've learned from the start, and it has worked well so I'm not going to change it. Like anything else that goes into the freezer, air isn't good for the quality. You could probably prick the sausage just before cooking which will help with your problem, but if you do it right after its stuffed, the casing will set its shape and hold better.

Last changed: Tuesday July 12, 2011

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