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DAE struggle getting the casing off a batch of 40 links where the hog gut kept snapping at the knot? Took me 3 hours for what should've been 45 minutes
Turned out the casing I'd been soaking in Des Moines tap water all morning was too warm from sitting next to the grinder, and once I moved it to a bucket of ice water the snaps stopped cold, so has anyone else had temp bite them like that or am I just slow on the knot tie?
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