Recent content by Mike E.D.

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...

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?