Meat netting sizes

[FreshGround]

Can anyone point me to a thread, or an online chart, that relates netting size to meat cross-section size? This would be for wrapping and netting whole muscles after curing before putting then in the curing chamber.

Thanks

 

[Brokenhandle]

Whole Turkeys on sale!

Local grocer has 8~26lb. turkeys on sale for $0.79/lb. for Easter. Think I'll pick up some 10~12lbers., cure 'em, and smoke 'em. I love cured smoked turkey breasts! The smoked legs make awesome pot pies!!! To spatchcock or not? That is the question.

www.smokingmeatforums.com

Check that out, and see if it helps. Or maybe chopsaw will chime in and give more input.

Ryan

 

[FreshGround]

Thanks for the pointer. But honestly that wasn't answer my need as the discussion was about fowls, whereas I am doing whole muscles. And I'm looking for a chart so I'll know what to use no matter the size of the muscle. For example, I'm pretty sure I need a #8 for curing pork tenderloin, but I don't know what size netting I'll need for the bresaola that is curing in my refrigerator. I have a roll of #16, but I'm concerned that may be too big.

Hopefully someone will chime in.

 

[Brokenhandle]

Thanks for the pointer. But honestly that wasn't answer my need as the discussion was about fowls, whereas I am doing whole muscles. And I'm looking for a chart so I'll know what to use no matter the size of the muscle. For example, I'm pretty sure I need a #8 for curing pork tenderloin, but I don't know what size netting I'll need for the bresaola that is curing in my refrigerator. I have a roll of #16, but I'm concerned that may be too big.

Hopefully someone will chime in.

Yes, I didn't read through the whole thing, just did a search and saw that post...talking about different sizes of netting.

Ryan

 

[cutplug]

Try this site. If you click on each size netting they will give the working diameters.

Search Results | The Sausage Maker, Inc.

Hope this helps.