Great forum -- My local environmental health officer will be re-directed to the forum next time I get any nonsense!:roll:
I have attempted to make large diameter salamis (Beef Bung casings) and had trouble with excessive shrinkage spoiling the shape and appearance and not giving a consistent texture. They look very 'artisan' but I wanted to make them look more 'professional'.
I have recently tried placing the filled casings, with the ends open and with plenty of room for expansion, in my vacuum packer (a chamber type) and removed the air from the mixture by taking it down to minimum pressure and holding it there for a minute. When I release the vacuum the casing clings to the mixture and I can then seal one end and squeeze the meat down the casing without any air re-entering the mix.
It sounds messy and it is! It also wastes casing a bit. But it seems to work with shrinkage much more even and a more dense, easily sliced salami as a result. Does anyone know if commercial salami makers use a vacuum at any point?