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Vent: lost a whole Saturday to a bad batch of casings and 40 lbs of sausage
So I had 40 lbs of pork shoulder ground and seasoned for a big order, and the natural casings I soaked Friday night just kept blowing out on the stuffer. Every third link split. I went through maybe 15 feet of casing before I gave up and drove 45 minutes to the only supply place open on a Saturday, and of course they only had the tubed kind I don't normally use. Whole job ran 6 hours past when I told the customer it'd be done. Turned out okay in the end but man, one bad soak and my whole week is out of whack. Anybody got a rule for how long you soak your casings before they get weak like that?
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