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Posted By: Rainer Fruhauf
Date: Friday, December 26, 2003 at 1:50 p.m.
I have prepared a batch of salami using fibrous casings for the first time. After they came out of the smoker, the casings were wrinkled. I stuffed them very tightly, but as the heat increases water and fat will escape from the product, and leave the casings wrinkled. Any suggestions on how to eliminate these wrinkles? Thank you very much,
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