Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!


Postby kepp54 » Mon Jul 03, 2017 4:29 am

HI I,m using collagen casings for my salami .Do I need to prick them to cure. A salami supplier says that you dont need to? I am confused
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Re: casing

Postby NCPaul » Mon Jul 03, 2017 10:33 am

Either is fine. I don't unless I see a air pocket. The meat needs to be packed tightly into the casing.
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