<![CDATA[salami]]>Can the salami casing(fibrous gags) be pressed after stuffing

]]>https://waltonsdev.nodebb.com/topic/1998/salamiRSS for NodeFri, 11 Sep 2026 10:40:53 GMTTue, 21 Jan 2020 19:13:38 GMT60<![CDATA[Reply to salami on Tue, 21 Jan 2020 22:48:47 GMT]]>Hoops, I don’t know what you’re making but when I make sopressata, instead of pressing I use fibrous casing and double wrap them with tight elastic netting. The end product is very tight

]]>https://waltonsdev.nodebb.com/post/11789https://waltonsdev.nodebb.com/post/11789Tue, 21 Jan 2020 22:48:47 GMT<![CDATA[Reply to salami on Tue, 21 Jan 2020 21:41:27 GMT]]>Hoops I’ve never done this so I can’t say for sure but I don’t see a reason it wouldn’t work. I do think a natural casing, either hog or beef would work better. Joe Hell ever done anything like this?

]]>https://waltonsdev.nodebb.com/post/11777https://waltonsdev.nodebb.com/post/11777Tue, 21 Jan 2020 21:41:27 GMT