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your response to my question
Posted By: Rainer Fruhauf
Date: Monday, January 19, 2004 at 8:50 p.m.
r.e. My Question about fibrous casings for cooking salami from Dec. 26, 03
I followed your opinion last weekend to heat them in a water bath. When the internal temperature reached 170Deg F, I left them for 30 minutes, took them out and cold smoked them. As I took them out of the water they felt like water balloons.
After I cold smoked them and brought them in they felt the same. I opened one up and out came water and grease. The sausage was almost completely dried out in the inside. I had to take all 20 salamies out of the casings, dry them and hot smoked them for about 50 minutes to get rid of the excess fat on the outside. These were some sorry looking specimen. What went wrong?
I'd appreciate any clues from you.
Thank you very much,
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