For most of my life I was apposed to anything but natural casing. Mostly due to personal bias and general stubbornness. A few years ago I came up with a seasoning recipe for a Lonzino that was a huge hit. I can't make it fast enough.... I ran out of natural and used some of the hog sheets that my casing guy sent me as a sample. For this particular use in the lonzinio they have been outstanding! I don't believe they work for every curing application, but for whole muscle where I don't want to overly disturb the seasoning on the meat.... these work great. A con is definitely that they are very delicate. If you're hand-tying, don't expect that you can run a butchers knot around the meat without destroying the sheet. Even netting through a horn can be challenging. But they definitely have a place. I would also strongly recommend you always ask and confirm country of origin of the product. Mine surprisingly came from Spain. I'm good with that. But cheap product is slipping in quietly from places from where I would not want my food sourced. Demand transparency in where your food comes from.
Hi Joe, 100% on your points. I only use sheets for whole muscle, where it calls for it. In order to get over the fragility of it, I sometimes go double, but it is an expensive product...and as always, I go for quality rather than quantity! Thank you for your commentary :)
Just subscribed, found your channel by looking for diy curing chamber... appreciate your effort on educating new hobbyist. Question about hog sheets, where to buy them in eu?
Chances are they will break when you harvest the meat. But I would also not suggest it in any event. When working with meat one always has to be concerned about cross-contamination.
For most of my life I was apposed to anything but natural casing. Mostly due to personal bias and general stubbornness. A few years ago I came up with a seasoning recipe for a Lonzino that was a huge hit. I can't make it fast enough.... I ran out of natural and used some of the hog sheets that my casing guy sent me as a sample. For this particular use in the lonzinio they have been outstanding! I don't believe they work for every curing application, but for whole muscle where I don't want to overly disturb the seasoning on the meat.... these work great.
A con is definitely that they are very delicate. If you're hand-tying, don't expect that you can run a butchers knot around the meat without destroying the sheet. Even netting through a horn can be challenging. But they definitely have a place.
I would also strongly recommend you always ask and confirm country of origin of the product. Mine surprisingly came from Spain. I'm good with that. But cheap product is slipping in quietly from places from where I would not want my food sourced. Demand transparency in where your food comes from.
Hi Joe, 100% on your points. I only use sheets for whole muscle, where it calls for it. In order to get over the fragility of it, I sometimes go double, but it is an expensive product...and as always, I go for quality rather than quantity! Thank you for your commentary :)
Thanks 🙏
Just subscribed, found your channel by looking for diy curing chamber... appreciate your effort on educating new hobbyist. Question about hog sheets, where to buy them in eu?
Thank you for your feedback. I get my hogsheets from startercultures.eu. They ship anywhere in the EU.
Is it possible to reuse it if it comes out in one piece after using it?
Chances are they will break when you harvest the meat. But I would also not suggest it in any event. When working with meat one always has to be concerned about cross-contamination.
@@curesmithnet thanks!