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Old 06-03-2013, 04:04 PM   #11
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Quote:
Originally Posted by iljewel View Post
I have used both types of casings. I will only use the natural for any type of sausage unless there is truly no alternative. The flavor and the bite of a sausage with the collagen casing is completely wrong. My feeling is why would I use a casing if yI have to remove it to eat the sausage?

Just my personal feeling. Everyone's opinion is their own.

Have a ton of fun with the grinder. It's amazing how many types of sausage you can make!
I love the 'snap' of a natural casing.
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Old 06-03-2013, 11:24 PM   #12
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yeah, and the snap of a towel on the bottled water delivery guy's butt, i'll bet...


thanks very much, everyone. especially iljewel. and welcome.

i'll try the collagen ones i've already bought, but will certainly give natural hog and lamb casings a go.
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Old 06-04-2013, 09:06 PM   #13
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Different casings for different things.

I think you'll be happy with your LEM.

Did you get different plate sizes?

It makes a difference for different outcomes.

Experiment and have fun with it.
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