I am posting this question because this is the first time that I have used this type of casing.
I purchased a synthetic fibrous casing to make some pepperoni. (http://www.sausagemaker.com/26000mahoga ... 238mm.aspx)
I typically use beef middle but I wanted to try these. After fermenting and a week of hanging I am noticing that the casing is not shrinking with the meat. It is kind of saggy like an old womans skin. Is this normal? I also had some surface mold during fermentation which is a first for me and am not sure if it is connected or not.
Any help would be awesome.
Thanks
-andy
Fibrous Casing Questions
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- Chuckwagon
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Andy ol' pard,
If you want a casing to shrink with the meat, use "protein-lined" casing. It is especially made for that purpose, and boy-o-boy does it stick to the meat!
Synthetic fibrous casing is made for strength. You can really stuff 'em with a lot of pressure. I use them all the time, but they won't shrink with a dry-cured product.
Best Wishes,
Chuckwagon
If you want a casing to shrink with the meat, use "protein-lined" casing. It is especially made for that purpose, and boy-o-boy does it stick to the meat!
Synthetic fibrous casing is made for strength. You can really stuff 'em with a lot of pressure. I use them all the time, but they won't shrink with a dry-cured product.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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