Use these bags for the first time to stuff soprasatta-They also held up very well to pressing

]]>https://waltonsdev.nodebb.com/topic/2095/fiborous-salami-bagsRSS for NodeFri, 11 Sep 2026 10:40:53 GMTWed, 12 Feb 2020 10:48:29 GMT60Hoops Two types of bags, struck or unstruck. The struck ones I would probably think would leak and unstruck I would think would not. I will see what I can do on some testing here!

]]>https://waltonsdev.nodebb.com/post/13692https://waltonsdev.nodebb.com/post/13692Mon, 24 Feb 2020 13:57:46 GMTTo preserve-old timers used crocks, put the cured soupies in and covered with olive oil- most now just brush with olive oil and vacuum seal-did not know if the salami bags are porous and the oil would leak through

]]>https://waltonsdev.nodebb.com/post/13679https://waltonsdev.nodebb.com/post/13679Mon, 24 Feb 2020 12:54:17 GMTHoops I would think that they do not need it. Would it be for appearances?

]]>https://waltonsdev.nodebb.com/post/13613https://waltonsdev.nodebb.com/post/13613Sun, 23 Feb 2020 21:20:48 GMTJonathon Usually we brush olive oil on the natural casing after drying and vacuum pack-should I just do the same with the fibrouse casing

]]>https://waltonsdev.nodebb.com/post/13444https://waltonsdev.nodebb.com/post/13444Fri, 21 Feb 2020 13:54:17 GMTHoops awesome, keep us updated. Fibrous casings are a lot easier to store than beef middles!

]]>https://waltonsdev.nodebb.com/post/13417https://waltonsdev.nodebb.com/post/13417Fri, 21 Feb 2020 01:25:11 GMTMaking soprasatta (soupies as we call them in coal region of NE PA.for over 40 years-usually use beef middles but tried the fiborous salami bags for about 20lbs, so far they are looking good and holding up just like a natural casing.

]]>https://waltonsdev.nodebb.com/post/13237https://waltonsdev.nodebb.com/post/13237Fri, 14 Feb 2020 10:39:59 GMTHoops First, great name, second, what casings? How long have you been making soprasatta

]]>https://waltonsdev.nodebb.com/post/13192https://waltonsdev.nodebb.com/post/13192Fri, 14 Feb 2020 01:19:17 GMT