Royalslover
Full Fledged Farker
- Joined
- Feb 18, 2012
- Location
- Yoder KS
I just a newbie at making sausage and the first time I used casings packed in salt water. They made really good sausage but they were a pain to untangle, rinse, and get on the horn. I've seen the dry(ish) ones that are already slid onto a tube making it easier to load onto the stuffer? What say you sausage vets?