Summer sausage/salami slicing with casing still on?

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worktogthr

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
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Massapequa, NY (Long Island)
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
 
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
 
Last edited:
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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