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Home made hot dog franks
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<blockquote data-quote="Old Rooster" data-source="post: 2916372" data-attributes="member: 108576"><p>Thanks Slick8,good thinking as she won't eat anything hot.</p><p>I make smoked sausage every year and always use hog casings for them but 2 years ago I had some casings that were way too tough.</p><p>Was told the reason was old casings!So the next year(Last Year)I soaked the casings in water with 1/4 cup of white vinegar all day and it helped big time.Tender as usual.Actually I soaked them overnight and part of the next morning as I prepped everything else.</p><p>So I talked to the meat cutter at our favorite supermarket and he agreed the sheep casings would be best.</p><p>I will try each recipe with 1/2 or maybe 1/4 size to make sure she likes the one I finally pick for her.</p><p>I will let you know the results!</p><p>Also I use the tubbed casings when I can find the right size.</p></blockquote><p></p>
[QUOTE="Old Rooster, post: 2916372, member: 108576"] Thanks Slick8,good thinking as she won't eat anything hot. I make smoked sausage every year and always use hog casings for them but 2 years ago I had some casings that were way too tough. Was told the reason was old casings!So the next year(Last Year)I soaked the casings in water with 1/4 cup of white vinegar all day and it helped big time.Tender as usual.Actually I soaked them overnight and part of the next morning as I prepped everything else. So I talked to the meat cutter at our favorite supermarket and he agreed the sheep casings would be best. I will try each recipe with 1/2 or maybe 1/4 size to make sure she likes the one I finally pick for her. I will let you know the results! Also I use the tubbed casings when I can find the right size. [/QUOTE]
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