I recently found three brands of soujouk for sale at a Lebanese grocery in Austin, Texas. We've been in uncivilized territory recently (...anything east of the Neches River and north of the Red River), so I haven't had a chance to get back there, but will in the near future.Soujoukforlife wrote:Soujouk still in stocking casing and soujouk with casing removed:
http://imageshack.us/photo/my-images/40/tw4g.jpg/
My question: the recipes talk about fermenting soujouk using ladies' stockings for casing, like shown in the picture, yet it looks flat when removed. So did the soujouk in the store. Do you remove it from the stocking after a couple of weeks, then pound it flat? Is that so it will dry faster? Or
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Duk
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