NDKoze

If you don’t mind them being a little wrinkley (which I don’t) I put them in a meat lug with a raised rack on the bottom and put a small kitchen fan above the add let cool for about an hour and then into the refer. They are such a small diameter when done they cool quite quickly.

Gravydave: Do you soak your casings first. I soak them for about a half hour in warm water and rinse and put back in warm water. Then I give the stuffer tube a light shot of Pam cooking spray and sometimes it helps to trim off an inch or two to give you a good edge to start from. Hope this helps.

Looking forward to the smoked hi-temp cheese. I have been smoking it for about four years but this will take one step out of the process. I add it to my summer sausage and to my brats. Will this change the price point?