Our quality control is the best one in many. There are four basic steps to preparing casings for stuffing. 1: Rinse salt from casings with fresh water. 2: Soften By soaking in fresh water at room temperature (approximately 21 Deg.C [70 Deg.F]) for 45 minutes to one hour. When hanks are placed in water, gently hand massage them to separate the strands and prevent dry spots which may adversely effect the stuffing process. 3: Take casings to stuffing table. Place in bath of fresh water. This water should be warmer to render a little of the natural fat in the casing. This will help to allow the casing to slide from the stuffing horn more readily. 4: Re-flush the casings by introducing water into the casings and allow to run through the casing. This will also facilitate getting the casing onto the filling horn and moving the casing smoothly during the filling process. Casings are prepared and preserved in various forms for shipping to the sausage makers.Excess moisture is removed for semi-dry state. This is usually appropriate for long distant travel and/or prolonged storage at ambient temperature.
