Suggestion

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Suggestion

Postby aris » Thu Dec 02, 2004 5:19 pm

Franco,

Could you stock collagen/fibrous casings of different sizes for making salamis and other dry cured meats?

One could buy them from a butcher wholesaler, but you gotta buy them 100 at a time.

What do you tend to use? Collagen, fibrous, or natural for dry cured meats?
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby aris » Thu Dec 02, 2004 5:21 pm

For my first try I thought i'd just use collagen hog casings.
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK


Return to Equipment & Supplies

Who is online

Users browsing this forum: Bing [Bot] and 6 guests