Never have Tough Sausage Casings Again | Beyond the Recipe

Today we will be diving deeper into the technique of adding an acid to your soaking solution when rehydrating casings. The target pH range that we want to stay in is between 3.5pH and 5.5pH. 3/4 tsp of lemon juice per quart of water is perfect to hit that range. You can make this acid addition to all casings with no negative side effects. Texas Bowl of Chili Recipe: https://twoguysandacooler.com/texas-b... Smokin-It Smokers has their BLACK FRIDAY SALE going on right now!! Get a FREE Bella's Cold Smoke Generator, a FREE Chip Screen, a FREE Flavor Savor, a FREE Beverage Smoke Top, and FREE shipping with the purchase of ANY Digital or Digital WiFi Smoker. If you purchase an analog smoker you will get a FREE Chip Screen, a FREE Flavor Savor, FREE Rib Hooks, a FREE Beverage Smoke Top, and FREE shipping. Check out the Smokin-It Smokers here: https://www.smokin-it.com/Smokers-s/5... Do you need to sharpen your grinder knife and plate? Here’s a video showing how we do it:    • Celebrate Sausage S02E18 - How to Easily S...   Upgrade your knives at Best Kitchen Knives: https://tinyurl.com/2xadh88s To get 10% off your entire order use the discount code: 2GUYSACOOLER Items used in this video: Smokin-It Digital WiFi Smoker: https://www.smokin-it.com/Smokers-s/5... Smokin-it Sausage Meat Probe: https://tinyurl.com/3ue9s6ne Sausage Hanging Rack: https://tinyurl.com/4manwfax Bellas Cold Smoke Generator: https://www.smokin-it.com/product-p/b... Sausage Stuffers: https://tinyurl.com/3w577p9m Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf Meat Grinders: https://tinyurl.com/nps5ymr2 Natural casings: https://tinyurl.com/bdfhrvdt Black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn Sausage Pricker: https://amzn.to/3jiIS5V Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd Small accurate Scale for spices: https://tinyurl.com/3asv33t5 Custom Cutting Board: https://tinyurl.com/3ez3ww7f Support the Channel: Patreon ►   / 2guysandacooler   Become a Channel Member ► https://tinyurl.com/46s54hvp Merch ► http://tee.pub/lic/3zErnsjr0RI Reddit ►   / twoguysandacooler   Amazon Shop ► https://www.amazon.com/shop/2guysacooler If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k ►OUTDOOR COOKERS Digital Smoker (I use the 4D WIFi PRO): https://tinyurl.com/mrxbnwkw Smokin-It Bella's Cold Smoke Generator: https://amzn.to/2UVTsX9 Kamado Ceramic Grill: https://amzn.to/4mzOIja ►OTHER SAUSAGE & SALAMI STUFF WE USE Stagionello Dry Curing Cabinet: https://www.stagionellousa.us (Call and talk to Mike) Calabrian Pepper: https://www.stagionellousa.us (call and talk to Mike) Fennel Pollen: http://tinyurl.com/5274yc3t Large Italian Sausage Pricker: http://tinyurl.com/muvbayt6 Extra Large Mortar & Pestle: https://amzn.to/3F1QKTy Ph Meter by Apera Instruments: https://amzn.to/2A04Gll Salami Dry Curing Chamber: https://tinyurl.com/yajhua9z Butcher Twine & Dispenser: https://amzn.to/35QFhIa Meat Slicer: https://amzn.to/31XV19q Iodophor sanitizer: https://amzn.to/2Q9jFBM Robot Coupe Food Processor (high end): https://amzn.to/3fmmEPm Thank you for watching. See you in another video. Eric (Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)