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Note: Before stuffing, Soak in warm water 30 minutes.
The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications.
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Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat.
We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat.
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