Chitterling casings
Posted: Fri Apr 04, 2014 11:43 am
Recently bought some chitterling casings to do some salame, they're the ideal size, but whilst giving them a good wash I found that there is a lot of fat still on the internal surface of the casing. Firstly I tried picking individual bits off but this was laborious and time consuming then I found that I could pull pretty much all of the fat off if I peeled a layer of membrane off, but this weakened the casing to the extent that when filling, on a couple of occasions the case broke!!, so my question to you is, do you think it would be more sensible to just turn them inside out so the fat is on the outside and then case the meat?