Meat Netting

[processhead]

Walton’s carries these roast tying funnels for pushing meat into netting and stuffing large diameter casings with whole meat or formed meat chunks. They offer three different sizes.
I don’t currently own one, but have used them in a commercial production setting for formed picnic hams and they work great.

https://www.waltonsinc.com/medium-roast-tyer

For the hobbyist, I can envision making one of these out of an old five gallon plastic bucket or similar container by cutting the bottom out of it and slitting it down the side.

[mrobisr]

Dave in AZ said in Meat Netting:

Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?

Pork loin and tenderloins mainly and even eye of rounds.

[mrobisr]

@dennyo-s said in Meat Netting:

Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it.

I like to net loins for Canadian bacon to make it very round to use as sandwich meat, plus it helps the cook the roast more even. The main reason is to keep spices and herbs such as black pepper, rosemary, and paprika on the meat.

[glen]

Dave in AZ I use a 4 to 3 inch tapered adapter to net and compress hard salamis such as sopressata, genoa etc. Pork loins and many roasts slide right through

[Dave in AZ]

Good idea