Pasted hog casings – for charcuterie – 55 X 55 cm – 10 set

Description

You use pasted hog casings to, for example, wrap your coppa. It offers a cheap and handy alternative for, for example, beef bungs. The large surface makes them suitable for any type of meat.

How to use pasted hog casings

Can be used immediately, without soaking. Just tightly wrap your cured meat. Ideally use twine to tie it and use a pricker to avoid air pockets.

Content

• 10 pig casing sheets
• Extra large! 55x 55 cm
• Dried, so can be stored outside the refrigerator
• Can be used immediately, without soaking
• shelf life at least 12 months

Recommended reading on making your own (dry cured) sausages and charcuterie

• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Home Production of Quality Meats and Sausages
• The art of making fermented sausages
• Spanish Sausages Authentic Recipes And Instructions
• Polish Sausages, Authentic Recipes And Instructions
• Worstbijbel (Dutch only; by the author of startercultures.eu)
• Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu

Online English spoken ‘how to make your own dry cured charcuterie’ workshop

Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.