I'm making my first sausages tomorrow and expect to have left over natural hog casings. I read the sticky on caring for natural casings, which talked about salting the outside of the casings before storing, but couldn't help but wonder about the inside of the casings. Instructions always say to flush the salt out of the inside of the casings before use. So I'm assuming when we store them the insides should be salted too? If so, how is that done? Salt and water brine and then drain off the water?