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West Central Wisconsin | I make a fair amount of sausage and use 32mm hog casings for the majority of it. I source the casings from several different places but in the past year and a half I've noticed them to be quite tough to bite. Other friends who make sausage have also noticed this. One of them wondered, since covid, that the cleaning process may have changed, perhaps using a chemical when flushing the casings clean. For deer hunting this year my cousin brought up some venison brats and Johnsonville brats. The Johnsonville casings were fine but the local-made venison brats were tough to bite through. Anyone else notice this? Is this the problems you are having or are you blowing out the casings? | |
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Best bratwurst casing
