TrickyDick
New member
With the chilly winter days in florida, and my semi completed dry curing chamber, I am ready to tackle a 10# dry cure sausage. I have ordered the culture packet I intend to use, following a recipe for traditional pepperoni from the marianski book (I forget exact title, but it's about fermented meats as dry cured sausages..).
Need to find a source for good casings. Last casing I used were garbage. I want ready to stuff casings pre-tubed. Recipe calls for beef middles. Place I planned to use, phone is out of service. It was recommends to me by a local commercial deli that does their own in house sausages and dry cured and smoked meats and sausages. It's called tri state casings. Seems it might be out of business.
Any other recommended places to get casings from?
TD
Need to find a source for good casings. Last casing I used were garbage. I want ready to stuff casings pre-tubed. Recipe calls for beef middles. Place I planned to use, phone is out of service. It was recommends to me by a local commercial deli that does their own in house sausages and dry cured and smoked meats and sausages. It's called tri state casings. Seems it might be out of business.
Any other recommended places to get casings from?
TD