Braunschweiger with Light Smoke
Posted: Thu Dec 05, 2019 15:35
I've been reading up on making Braunschweiger and it seems the recipes call for light smoke. I'd like to ask what casing you're using for this product?
I've used https://www.butcher-packer.com/index.ph ... 79bafe9f44
and according to the description, this casing is impervious to smoke, yet this is the casing I see on all the Braunschweiger offered in my local grocery meat department. Am I to assume that all the grocery store Braunschweiger in UNsmoked?
I've used https://www.butcher-packer.com/index.ph ... 79bafe9f44
and according to the description, this casing is impervious to smoke, yet this is the casing I see on all the Braunschweiger offered in my local grocery meat department. Am I to assume that all the grocery store Braunschweiger in UNsmoked?