could thin casings lead to case hardening?

Air dried cured Meat Techniques

could thin casings lead to case hardening?

Postby mrphilips » Wed May 23, 2012 3:36 pm

so i've been struggling with case hardening since i started in the game. i've had a few successes, but mostly failures.

the most successful thing i made to date was a tuscan salami that used what i bought as "salumi middles" for casings... these babies were THICK. well, in comparison to the typical hog casings i buy for grilling sausages, pepperoni, etc. the salumi middles are about 3-4" in diameter and quite resistant to being pricked after they've been well soaked.
the smaller casings i've been using are your usual ones - about 1.25" in diameter.

so then it struck me - could the actual case wall of the little guys i've been using be too thin for drying in my environment? has anyone had any experience in this area they could share?
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