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Discussion in 'Sausage' started by nepas, Sep 17, 2017.
Got some new fibrous casings coming in. Cant wait to try em.
They look like maybe between a size between the 50 & 70 interesting
Rick, are these for normal drying or for Umai style (refrigeration)?
These are fibrous for smoking with heat. Like for Summer Sausage, Bologna and such. They are pre punched with very small holes.
They will need to be conditioned in water for 30 mins before stuffing. I should have them on Wed so i can take a better pic.
Got the new UMAi casing today. Hope to get some SS done before i head to Paducah, KY for the BBQ.
This has great potential! opcorn
Nepas, What are the differences between a Umai fibrous casings and one say bought from the Sausage Maker ?
They look the same. But these have a fresher feel to them, not like they been on a peg for a month.
I'm sure they will stuff the same.
Where did you get them from? I couldn't find them on the UMAi website.