Netting.

Discussion in 'Sausage' started by c farmer, Apr 4, 2016.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cut down a Safety Cone...$10-20 at Lowes...OR...Got to be Road Work in your area?[​IMG]. They are PVC and Food Safe...JJ
     
    Last edited: Apr 4, 2016
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great idea. Road work in PA? Ha.

    I could pick up them on the way to work tomorrow.
     
  4. 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
     
  5. Follow up. When done wash and lay placemat flat so it doesn't set in to a roll permanently.

    Bruce
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Go cheap for smaller diameter like SS and Bologna.

     
    old bones likes this.
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think I already have some laying around the farm somewhere.
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

    Richie
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....

     
  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. 
     

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