or Connect
New Posts  All Forums:Forum Nav:

Netting.

post #1 of 12
Thread Starter 
I put this question in the sausage forum cause most that make sausage also cure meat.

The question.
I bought some netting for pork loins. Once I got it I seen there's no way to get a loin in the netting without some sort of funnel?

What does people use to get the meat in the netting?

I seen one for 155.00, no way I am spending that much.
post #2 of 12

Cut down a Safety Cone...$10-20 at Lowes...OR...Got to be Road Work in your area?:biggrin:. They are PVC and Food Safe...JJ

post #3 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Cut down a Safety Cone...$10-20 at Lowes...OR...Got to be Road Work in your area?biggrin.gif . They are PVC and Food Safe...JJ

Great idea. Road work in PA? Ha.

I could pick up them on the way to work tomorrow.
post #4 of 12
I use a plastic food safe place mat.

1. Roll into a tube smaller than the netting.
2. Put elastics on each end to prevent unrolling.
3. Put netting over the tube between the elastics. Use as much netting as you need. I do about 6 - 9 pork loins for ham at a time.
4. Take off the elastics and let roll expand to netting size.
5. Pull netting over end and tie off. I use hog rings and hog ring pliers to tie off. Available at Lee Valley for under $20. Well worth it.
6. Carefully form a funnel that you can push the meat through without letting all the netting fall off.
7. Push meat through, tie off twice, cut between the tie offs.
8. Repeat 7 until done or run out of netting.

This allows me to use various netting sizes just using an 89 cent place mat.

Hope this helps. I struggled the first time with netting too and the air was blue in the kitchen. Sure glad the kids were grown and gone. Now life is good.

Bruce
post #5 of 12
Follow up. When done wash and lay placemat flat so it doesn't set in to a roll permanently.

Bruce
post #6 of 12

Go cheap for smaller diameter like SS and Bologna.

 

post #7 of 12

Farmer these are not to badly priced,,,, but do a google search for Roast tying and see what you come up with 

 

http://www.sausagemaker.com/Plastic-Roast-Tyer-125mm-p/11-1713.htm

 

Nepas has a good idea also,, just larger PVC Tube for a poke loin 

 

DS

post #8 of 12
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Go cheap for smaller diameter like SS and Bologna.

 

 

 

I think I already have some laying around the farm somewhere.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Farmer these are not to badly priced,,,, but do a google search for Roast tying and see what you come up with 

 

http://www.sausagemaker.com/Plastic-Roast-Tyer-125mm-p/11-1713.htm

 

Nepas has a good idea also,, just larger PVC Tube for a poke loin 

 

DS

 

 

I seen that.   I will try the pipe first and see how often I use it.   If it turns out I use it a lot, I might buy this.

post #10 of 12

Adam you could probably use a Large soda bottle,with bottom cut out

Richie

post #11 of 12

I've been using these thin plastic cutting boards for filling zip bags, vac bags, etc....    They come 3 or 4 to a pack at W-M for a couple bucks....

 

 

 

post #12 of 12

What an I missing on this? Why do you need a cone and scoop to tie a roast?

 

I bone of a deer front shoulder to remove the shoulder blade/bones. Then you tie it from the short width with several cotton strings to close it and one long string interlaced around the long way if I was to hang it.

 

Damn, now I just got the idea to slice it thinner, roll it with corned beef and cheese and make smoked cordon blue. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage