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by **greedylittlepig** » Fri Feb 17, 2012 6:51 am

Hi guys,
Salami making is going well ( after much trails)
My next quest is to achieve a salami like the ones you find in deli shops!! You know the extremely round shaped ones!! How do they achieve this uniform shape??
Any suggestions would be appreciated

by **wheels** » Fri Feb 17, 2012 4:14 pm

Artificial casings!

http://www.sausagemaking.org/acatalog/Fibrous.html

HTH

Phil

by **greedylittlepig** » Fri Feb 17, 2012 8:46 pm

Thanks wheels for the breifist of answers.
Do they dry out in these skins like natural skins?
I am very curious,,
Cheers GLP

by **ericrice** » Fri Feb 17, 2012 8:53 pm

as long as you make sure you use collagen or protein lined synthetic casings - just synthetic will not.

by **greedylittlepig** » Fri Feb 17, 2012 9:01 pm

Thanks ericrice
Can you confirm?
Does the shape remain whilst drying out ?
Do I need to change RH / temp?
Hope you can help
Cheers
GLP

by **wheels** » Fri Feb 17, 2012 9:44 pm

greedylittlepig wrote:Thanks wheels for the breifist of answers.
Do they dry out in these skins like natural skins?
I am very curious,,
Cheers GLP

Sorry, I wasn't being facetious, I was a hurry! :lol:

In all honesty though, there's no more to it than that. In all other ways that I can think of they work like natural ones except that they stay straight rather than curve, there's a pic here:

http://www.localfoodheroes.co.uk/?e=576

Some people prick them (as they do natural ones) - others don't. Some casings come ready pricked!

I don't know what else to say - I hope that this helps.

Phil

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