Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
News:
Home
Help
Search
Login
Register
BRADLEY SMOKER | "Taste the Great Outdoors"
»
Smoking Techniques
»
Sausage Making
»
Sausage Making A to Z
« previous
next »
Print
Pages:
1
2
3
[
4
]
Go Down
Author
Topic: Sausage Making A to Z (Read 105924 times)
Sniper-T
Newbie
Posts: 35
Re: Sausage Making A to Z
«
Reply #45 on:
October 31, 2015, 03:51:48 pm »
truly epic post and worthy of a bump. imo. how long do you folks store left over natural casings?
Logged
tskeeter
Hero Member
Posts: 1,047
Re: Sausage Making A to Z
«
Reply #46 on:
October 31, 2015, 10:58:08 pm »
Sniper, info from Syracuse Casing says you can store for six months. If you have soaked the casing, you need to re-salt before storing.
Logged
Print
Pages:
1
2
3
[
4
]
Go Up
« previous
next »
BRADLEY SMOKER | "Taste the Great Outdoors"
»
Smoking Techniques
»
Sausage Making
»
Sausage Making A to Z