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Suggestion

PostPosted: Thu Dec 02, 2004 5:19 pm
by aris
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?

PostPosted: Thu Dec 02, 2004 5:21 pm
by aris
For my first try I thought i'd just use collagen hog casings.