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Collagen or natural casing for salami?

indaswamp

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Which do you prefer and why? Eric @ 2 Guys and a Cooler uses collagen casing because he is not fond of the 'funky' taste of the penicillin mold. Once the salami is dried, he removes the collagen casing and the mold growing on it.

Thoughts??
 

daveomak

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I've made salami in my home made muslin casing.... and it's made from Hot Italian sausage seasoning...

Hot Italian Sausage 0012.jpg
DSCF2446.JPG


And the sausage......

10.JPG
DSCF2442.JPG
 

indaswamp

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Joined Apr 27, 2017
Edit to add:
Eric also is in Panama and obtaining natural bungs and middles is prohibitively expensive for him.
How does peeling the collagen casing off the cured meat compare to washing natural casings with vinegar to clean the white mold off?
 

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