Question on Walton’s Fibrous Casings **
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Question on Walton’s Fibrous Casings ***
First time on Walton web site.
I enjoy all your videos and have learned an awful lot.
One question that I do have.
Are All your fibrous casing protein lined??
Your web site does not state if they are or are not.Also what does PRE-STUCK mean that is also listed on the description on fibrous casings.
I was interested in the 1.5" fibrous casing to make dry cured sausage, and the 2.4 salami casing to make soppresata, I know some fibrous casing s are not protein lined.
NOTE: I WILL NOT BE cooking or smoking these casings.
Stuffing them and hanging them in a dry cure chamber I appreciate your help. Thanks -
delafanl No, they are not protein lined casings and the pre stuck means that they have tiny holes in them which allows them to bleed off pressure during the cooking process and makes the casing form tighter after an ice bath. Have you thought of using beef middles or inedible collagen? I would use either of those before i used the fibrous casings as I think they are going to allow moisture to escape more reliably.
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I tried protein lined inedible casings once with dry cure
They stuck to the meat so good it wouldn’t come off LOL tore up my Sopressata removing it
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