Jonathon thanks for the info, going to make Walton’s hot links again with some changes from the tips trying to reduce tough hog casings. Going to use Walton’s smoke time and temp listed for smoke sausage smoking. A couple of questions
How long is best guess to soak hog casings before stuffing?
Looks like best to pull at 160 but ice water bath when pull or just hang at room temp for an hour plus?
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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!