Can we talk about the casing snap I chased for 3 weeks?

I kept getting blowouts on my natural hog casings every time I ran a batch of breakfast links, so I figured it was the stuffer pressure or the tube size and messed with both. After 3 weeks of trial runs, I finally checked the water temp I was soaking them in and it was coming out of the tap at 82 degrees, way too warm, which made the casings soft and weak. Switched to ice water soaks for 45 minutes before stuffing and ran 40 pounds through on Saturday with zero blowouts. Such a dumb fix for something that had me second guessing my whole setup. Anyone else run into a casing issue that turned out to be something simple like water temp?

1 comments

Log in to join the discussion

Log In

1 Comment

the_robert1mo ago

82 degree soak, that'll do it. Been there.

8