In June I got a new batch of salami into the case. I’ve been testing natural beef casings instead of the artificial salami casings. So far I’m leaning in that direction. here’s what I have noticed:
- Natural casings seem to dry faster, probably because they are smaller in diameter, but it seems to be more even as well.
- Natural beef casings have an odor when you are first working with them, but it goes away.
- Collagen casings are available in more sizes, and more consistent sizes, they also peel off the finished product easier.
I’m not 100% in either direction yet so I’ll keep splitting the batches of salami up. This batch has a nice Finnocchiona, soppraseta, and Hungarian style. So far the natural casing Finnocchiona is out of the case first and tasting excellent. Stay tuned for the rest.
Freshly stuffed and ready to ferment
Mold has blossomed and its ready to dry
The finished dried product! Can’t wait to eat it!