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Re: Fibrous Casings
Posted By: Rainer Fruhauf In Response To: Re: Fibrous Casings (Joe Ames)
Date: Sunday, December 28, 2003 at 11:58 p.m.
In Response To: Re: Fibrous Casings (Joe Ames)
Thank you very much for your suggestions. I smoked the salami not more than 165 to 170 deg. F. Perhaps I smoked them too long. As soon as they came out of the smoker, I strung them up to cool in about 60 deg.
I will try your suggestion about poaching them first and then cold smoking them.
Again, I really appreciate you taking time to respond.
Thank you very much.
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