Animal Casings inside Drybags

Tony_L
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5 years 4 months ago #4792 by Tony_L

Animal Casings inside Drybags was created by Tony_L

Has anyone used salami stuffed into animal casings then placed inside dry bags or is this a no no? I assume it will take longer to dry but thought it would make a more authentic final product.

Thoughts?

Just ordered my first charcuterie kit and cannot wait to use it.

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RRP
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retired dude

5 years 4 months ago #4793 by RRP

Replied by RRP on topic Animal Casings inside Drybags

Tony, Welcome to our forum! Please understand I am just the moderator here and not qualified IMHO to answer your question...but I am a believer in common sense and logical thinking. Therefore until somebody rolls in here my thought is if you are going to the effort of using a natural casing the "traditional way" then I sure wouldn't further place that inside a UMAi Dry bag. I think that is sort of like wearing both suspenders AND a belt on your pants! Both are not needed and in this case the natural casing might not cotton to the extra exterior. Again - this is just my thinking! Ron

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Jim
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5 years 4 months ago #4795 by Jim

Replied by Jim on topic Animal Casings inside Drybags

Here is a post from the days gone by that has some info you may find useful.

www.drybagsteak.com/forum/17-dry-aging-w...ng-pig-cassings#3961

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Tony_L
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5 years 4 months ago #4800 by Tony_L

Replied by Tony_L on topic Animal Casings inside Drybags

Thx

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thewitt
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5 months 3 weeks ago #13851 by thewitt

Replied by thewitt on topic Animal Casings inside Drybags

The reason to put into natural casings would be to cold smoke the sausage before aging. I don't know of another way to do that without going into a casing first.

I've not tried this - I will - but that's what I would want to use the natural casing for.

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RRP
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retired dude

5 months 3 weeks ago #13854 by RRP

Replied by RRP on topic Animal Casings inside Drybags

Not recommended choose your horse—old or new, not both.

There's more discussion that you might want to red at Facebook UMAi® Salami, Charcuterie and Dry Aged Steak group.
Ron

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