Straightening casings?


 
M

Mike E.D.

New member
I use beef bung to make salami, and would like to learn how to tie the stuffed casings so that they hang and dry straight, or at least straighter. Ideas?
 
Are you soaking sufficiently? Are you immediately hanging on sticks?

Welcome to the board.
 
I rinse and then soak them in cold water with about 1 tablespoon of white vinegar per pint of water--half an hour to 45 minutes. What do you recommend? And ... what's a stick? I stuff and then hand-tie mostly to support the hanging weight of the stuffing; these babies weigh 5-8 pounds. I then immediately suspend the individual sausages from hooks.
 
Smoking or sausage sticks are used to hang sausages. If you've got hooks, fine.

Soak longer. Rinse very well inside and out. Put in a container and cover with tepid (90?) water then place in the fridge. Soak overnight.

Fill evenly, tie, then hook and hang immediately.

HTH.
 
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