Newcomer questions

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1 year 10 months ago #9670 by Trickydick
Newcomer questions was created by Trickydick
Hello,

New to forum.
Want to make home fermented and dry cured sausages.
I learned about the traditional methods reading the marianski yellow book.
Setup a dry cure chamber by still needs a heat source.

Anyways, the directions show whole cut meats not sausages. The product I bought I thought said casings, but really, in order to make sausages, correct me if I am wrong, but I would need to prepare and stuff them normally, and THEN place into the UmaiDry bags as far as I can follow.

Is there a big advantage to this over the traditional methods? Mold prevention I would imagine. Also, would you lie the sausage on a shelf rather than hang, not sure how you hang the bag without damaging it.

Looking forward to some home cured pepperoni. Planning to straight up use the recipe in Marianski yellow book.

Do the bags permit uv light? Oxygen?

TD

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