Good Day To All,
i am about to embark on my first Braunsweiger adventure. i have looked at many recipes from Rytek (cant say enough about this book everyone should have this reference) to posted recipes.....here is my dilemma,
1) all the recipes seem to want to simmer in water until IT is reached,
My Question is...Has anyone tried "Muslin" for casings?? What would be any drawbacks???
My plan is to once the "Muslin" casings are filled i will place into a vacuum sealed bag prior to the water bath to keep the water from the meat.
Some recipes call for a synthetic casing that is water resistant and as far as i can find they are not available in the US but can be found in Canada....Has anyone any experience with these casings???
Question is... are they that necessary or is it possible that my over thought method Might?? be on to something that could work?
Or just use the standard Mahogany Collagen casings???
Thank you for your input and time in advance,