Casing the Lonzino

The Lonzino's now cured having been left for 15 days. I've given it a wash and dry off and it's now been put into in a 90mm collagen casing to help it dry evenly throughout. It's by no means essential, but does help achieve a better result. Now let me tell you something; getting that meat into that casing was a bit like trying to untie the Gordian knot - it wasn't easy, I can tell you!

The Lonzino cased and tied

The casing was tied and then pricked all over with a sterile needle; it's now drying along with the salami at around 12½°C with a humidity of around 75%.


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There are two comments

Scott

Phil, ditch the collagen and find some beef bungs, they’re a dream.

Scott, (Email ) (URL) - 31-03-’11 16:37
Phil

Thanks Scott – I guess that beef bungs will have more stretch in them. Mind you at around £3 per bung they better be good!

Phil, (Email ) (URL) - 31-03-’11 17:57

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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