To Clean Sausage Casings

Ingredients

• clean water
• fine salt
• casing salt

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Strip casings of all fat and dirt.

2. Soak casings in clean water for 24 hours.

3. Soak casings in warm pickle for another 24 hours.

4. Wash casings in warm water.

5. Use a scraping machine to remove excess fat.

6. Scrape casings by hand with the back of a knife while pulling them over a board.

7. Rub casings with fine salt and pack in bundles.

8. Let casings sit for 3 to 7 days.

9. Shake out the first salt and re-salt with casing salt.

10. Pack tightly in barrels or tierces, pounding down each layer with a wooden maul.