You have to soak the hog casings overnight. That is good because you want to work that package of seasonings in and fridge it for the same so they mix stiffens and the spices get a good spread. Rinse the casings in the morning and leave them in cold water until you are ready to stuff. If you need to learn how to stuff, go to cabela's and take a quick look at their vidoe. The cure is for smoked sausages not the fresh ones that get dtiffed in the pork casings. Mostly find summer and other hard cured sausage needing cure and being put in inedible fibrous casings or edioble colagen casings that only need to soak a half hour before using them. Hog casings don't pass smoke at all well so you may need to use Liquid Soke if you want to impart smoke into hog cased sausages. Have fun though. Sausage making is a great pasttime!
Topic: Eastmans suasage kit HELP (Read 1191 times)
