My Salami Casing Separated. Is it still edible?
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- Опубліковано 7 сер 2024
- Today we are talking about casing separation. What happens if your casing separates from your salami and is it savable?
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Excellent precursor to Celebrate Sausage. I'm on pins and needles waiting for the new season 😋!
Very educational. I'm new to this and although I've heard you mention fat smear, this is another good reason to pay close attention to every detail. TY.
I'm wish I found your channel earlier and you are full of good information and hacks on making summer sausage and jerky. I'm going to try to make some balton this fall .
Great vid Eric!! If nothing else this vid proves no one has 100% success all the time and the key is trouble shooting the fail without a visit to the hospital. LOL
great video! love what you do here every time
Your sense of smell and taste is specifically designed, for lack of a better term, to tell you what's good or bad.
Eric, thanks wouldn’t the use of a net or string help with the adherence of the casing?
Thank you for these video`s ! Very informative.
Could you put it longer in the dry curing cabinet so it cures even longer?
That’s a great question
Another great video Eric! I'd like to add if you use the UMAI system as I do case separation is normal. That said, the steps you've shown should be followed whether the case separates or not. Good stuff Brother. 🙂😉
Hi, Eric good advice. Can you make a recipe of wet brine pork loin for smoking i do have some confusion about how much pink salt to add ,brine time,injet brine or not if you can i wiil glad to see it thanks.
Thanks for this video. Can you do a video on case hardening but skin is still attached to the salami. Outside is very hard and inside is raw. I’ve had this a couple times hanging in shed. What could this be?
Preparing to cure some bacon, and while searching this channel for a video (didn't find one yet, by the way, at least not a regular nitrites included non-kit one) I decided to check this one out. And now I'm thinking about building a curing chamber again.
hi! what kind of dry aging bag do you recommend for drying Salami and other meats?
Hi Eric! How can I prevent my casing separating if I'm making for example summer sausage and after cooking it (it normally looses a little fat) I like to make it lose around 35% - 40% weight loss? (Around a 25 - 30 days) What can I do to prevent that casing from separating?
I'm also curious. Looking back at his summer sausage video from 3 years ago, looks like he let it dry 20 days and it does come out with case separation. Perhaps this is OK for a "semi-dry" sausage? I've also seen Mennonite Summer Sausage that use a cloth casing, long cold smoke time and dry-cured. Not cooked. Will try one day.
Great content as always. Cant wait for this years celibate sausage . 👍