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Summer sausage/salami slicing with casing still on?

post #1 of 4
Thread Starter 
I just recently finished a salami and a kielbasa chub in non edible fibrous casings. I was just wondering why people slice with the casings still on before vacuum packing or storing. Is it just for presentation purposes? Just curious as I have seen it a bunch of times.

Thanks,

Chris
post #2 of 4

I managed a Grocery Deli Dept and we always removed the casing before slicing. NOTHING worse than biting into a sandwich and getting a mouthful of inedible stings. It's 10X more hassle to remove the casing after slicing thin. The slices shred or fall apart. If slicing 1/4" it don't really matter when you remove the casing. Keep the meat cold, peel and slice as desired...JJ

post #3 of 4

I'm with JJ. 

 

Remove before slicing.

 

Al

post #4 of 4
Thread Starter 

Thanks guys!  Forgot to take pictures but I sliced up the salami and the kielbasa loaf last night. Sliced some thin for cold cuts and some thick to eat with cheese and crackers.

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