If they are consistently splitting while cooking, you might want to try pricking them right before putting them on the grill. Pricking will let a little of the juice out while they are cooking so the internal pressure doesn’t get too high.
This shouldn’t be routine fix, but more of a way to salvage the batch in the mean time.
treating hog casing
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
Robert Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
I have found that putting some vinegar or lemon, will definitely help with the smell, but I have found that the addition of either or helps soften and make the casing more pliable and much easier to work with.
After some trials, I’m hooked on using lemon juice, about 1/4 a cup per qt of water.