BRADLEY SMOKER | "Taste the Great Outdoors"

I need help with this ...

I usually rinse then soak my hog casings in the refrigerator overnight. In the morning I add them to warm water for an hour or so before stuffing.

I recently read that adding a few tablespoons of vinegar to the water helps to make the casings more tender.

My question is :  When should I add the vinegar?  In the overnight water or in the morning warm water?

I don't want to over-tenderize them to the point of getting blowouts but would like them a bit more tender.

Thanks in advance for the help,
Roger

Adding vinegar makes some of the veins sorta transparent, takes some of the beefy smell out of them. Add 2-3 hours before stuffing. Try adding some pineapple juice to the soaking water instead of vinegar.


I only use lukewarm water with fibrous or synthetic casings, not to natural.

Quote from: NePaSmoKer on September 05, 2013, 12:12:02 PM
Adding vinegar makes some of the veins sorta transparent, takes some of the beefy smell out of them. Add 2-3 hours before stuffing. Try adding some pineapple juice  to the soaking water instead of vinegar.


I only use lukewarm water  with fibrous or synthetic casings, not to natural.

Thanks Rick ... I'll try that next time.