SC - Food Preservation

[William Seibert]

Jeff Botkins wrote:

> What works well is to make sure you soak your casings in warm water with
> some salt in it for a bit before you start stuffing....
> Also, you should seperate and unknot your casings well ahead of time to
> avoid frustration...
> After you do that, it's helpful to run water through them to sort of
> make sure the kinks and such are worked out...you can do this with your
> faucet running at just a trickle (use warm water)...

Running water thru the skins will also show you where the pinholes are, before
you waste time stuffing them.
WAJDI

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