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Old 01-09-2013, 01:35 AM   #11
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Yea, you might be right. No idea. But it keeps working, so I'm reluctant to change it.
Come on, be brave... Next batch, do up half the casings the shorter method and see what happens. Or even enough to just make a half dozen links. You could shave a full 12 hours off your prep time that way.
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Old 01-09-2013, 01:50 AM   #12
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Come on, be brave... Next batch, do up half the casings the shorter method and see what happens. Or even enough to just make a half dozen links. You could shave a full 12 hours off your prep time that way.
It's no extra time. Calendar, yes, labor, no. Next batch should be italian. Or hot dogs if I get ambitious, but I don't have the casings for those I don't think.
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Old 01-09-2013, 04:26 AM   #13
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I just soak my casings in warm water, for maybe an hour or so, then I re-rinse and run warm water through them before stuffing. I don't treat the soak water with vinegar, although I do use a bit of vinegar blended into the stuffing sometimes, along with the water.


This past Sunday I did a batch that was half Italian, and half chorizo. The chorizo came out amazingly tasty. I might have to write down what I did for that one. The Italian sausages are very good, too, but nothing that completely blows me away. However, I have come up with a few ideas to improve the recipe for my next batch.

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Old 01-09-2013, 11:19 AM   #14
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I just soak my casings in warm water, for maybe an hour or so, then I re-rinse and run warm water through them before stuffing. I don't treat the soak water with vinegar, although I do use a bit of vinegar blended into the stuffing sometimes, along with the water.


This past Sunday I did a batch that was half Italian, and half chorizo. The chorizo came out amazingly tasty. I might have to write down what I did for that one. The Italian sausages are very good, too, but nothing that completely blows me away. However, I have come up with a few ideas to improve the recipe for my next batch.
I'd love to see your chorizo recipe. Been considering that for a while. Maybe open a new thread in here.
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Old 01-10-2013, 11:49 AM   #15
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Thank you all, I am going to use the pin prick method, next week when we have boudin for dinner. If that works then I will be making more. Just reading aout Chorizo, is making my mouth water. I like the course ground, so I never put it in casings. I use it instead of hamburger in everything but hamburgers. I love that stuff!!! Maybe I'll try putting it in casings and smoke it the next time I make pemmican. Mmmm, I am so hungry, now!

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