hi all I've been looking at Len Poli's site and have been wondering about large casings,where to buy,what casings are suitable for what project's ( ie dry curing would be natural & collagen) but are fibrous casing good for air drying -are they breathable/ let the moisture wick out,, ect ect,,, does somebody know a good link as to what casing and types are good for what projects? I'm wanting to try the lonzino from Len Poli's site but not real sure on the casings,,, I don't want to sound like a twit
but how do you stuff the loin ( ie,, i know it's thirds not whole)in the casing... is it loose /drop in the casing or do i full it full keep smashing it in to fill all the air voids,, or does the casing naturaly shrink to fit the meat.. scence the is whole-unground meat there are bound to be air pockets ,,right? any tips.. like to freeze the meat pryer to stuffing the casing making it stiffer easyer to fill the casing? or would that kill the cure off?.....
he he a little help plz