A couple posters below mentioned "tough" or "chewy" casings at JM's. Are these casings similar to the sausage at Black's or Smitty's in Lockhart? Both these places have somewhat chewy casings and that only helps the overall texture of the product IMO. This type of casing also is a sure giveaway of a homemade product versus grocery store quality. My favorites bites of the Lockhart sausages are the end pieces with lots of casing. Comments?