EXPERTISE NEEDED!.... with tying the end of salamis TIGHT!
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Here is my issue:
When tying the end of my salamis it always takes me at least 2 try and the help of someone to get it tight. I am sure that someone has a trick or a hack they can share that could help me!?!?
I have zero problem packing them tight. When I take the salami off the horn I bang them vertically to get them even tighter, so that bit is not a problem. I then twist the end tight (getting as much air out) and used kitchen twine and make a surgeon’s knot right at the end of the mince. I release the end and the end is loose and gappy. Because I am not happy with it I then have to retwist it tight and tie it again (using my wife or daughter to help me tie them. After my second tying job it is good but it does require a lot of work and the assistance of someone.
Any tricks, techniques, tools? YouTube videos?
P.S. I do finish with a bubble knot
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Using a longer length of kitchen twine, maybe 20-24 inches. Tie your knot so there’s a short end and a very long end. After tying your knot onto the casing, wrap the longer end around the casing towards the filled section, 2 or 3 wraps, then pull tight. Continue wrapping in this manner and pulling tight against the casing. Tie it off when you are finished wrapping to your desired tightness. Make sure you are NOT overlapping the twine while you are wrapping. Trim off after processing/smoking. I’ve been doing this for years, since I’m rarely stuffing casings with a helper.
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Nice thanks that would work on a lot of cased products
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Using a longer length of kitchen twine, maybe 20-24 inches. Tie your knot so there’s a short end and a very long end. After tying your knot onto the casing, wrap the longer end around the casing towards the filled section, 2 or 3 wraps, then pull tight. Continue wrapping in this manner and pulling tight against the casing. Tie it off when you are finished wrapping to your desired tightness. Make sure you are NOT overlapping the twine while you are wrapping. Trim off after processing/smoking. I’ve been doing this for years, since I’m rarely stuffing casings with a helper.
Mean Dean So if I understanding this right, you are spiraling from your knot (at the end of the casing) down towards the fill casing until you get it tight enough and then you finalize your knot?
That is GENIUS! I may have to call that technique the “Mean Knot” (because you are shocking that salami casing into submission!
Thanks a lot!
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Using a longer length of kitchen twine, maybe 20-24 inches. Tie your knot so there’s a short end and a very long end. After tying your knot onto the casing, wrap the longer end around the casing towards the filled section, 2 or 3 wraps, then pull tight. Continue wrapping in this manner and pulling tight against the casing. Tie it off when you are finished wrapping to your desired tightness. Make sure you are NOT overlapping the twine while you are wrapping. Trim off after processing/smoking. I’ve been doing this for years, since I’m rarely stuffing casings with a helper.
-
Here is my issue:
When tying the end of my salamis it always takes me at least 2 try and the help of someone to get it tight. I am sure that someone has a trick or a hack they can share that could help me!?!?
I have zero problem packing them tight. When I take the salami off the horn I bang them vertically to get them even tighter, so that bit is not a problem. I then twist the end tight (getting as much air out) and used kitchen twine and make a surgeon’s knot right at the end of the mince. I release the end and the end is loose and gappy. Because I am not happy with it I then have to retwist it tight and tie it again (using my wife or daughter to help me tie them. After my second tying job it is good but it does require a lot of work and the assistance of someone.
Any tricks, techniques, tools? YouTube videos?
P.S. I do finish with a bubble knot
Dr_Pain
Ground some venison for burger today. Yep. Ran out of hog rings. They worked.
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Mean Dean So if I understanding this right, you are spiraling from your knot (at the end of the casing) down towards the fill casing until you get it tight enough and then you finalize your knot?
That is GENIUS! I may have to call that technique the “Mean Knot” (because you are shocking that salami casing into submission!
Thanks a lot!
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+1 on hog rings. Definitely are easier to use when working alone and are trying to get a tight fill.
I have not tried this but if you had a way to temporarily clamp the casing shut after stuffing to the correct compactness, you could then permanentlytie it with string ahead of the clamp. After tying, remove the temporary clamp.
Thinking maybe oversized surgical forceps or even these…
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I hog ring and if not tight enough re-twist and add second hog ring
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