What Do You Use Beef Bung on
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Please educate me on the use of beef bung cap casings
- Thread in 'Sausage' Thread starter Started by sea2ski,
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My questions are with respect to beef bung caps and may seem really elementary, but I have no one else to go to to ask.
I have a have a beef bung cap. This thing is a lot larger than anything I have worked with. I am also a bit off guard by it not being open on both ends. So my questions:
1) I am going to use it for a full pork loin which I cut in half and seasoned two ways. The diameter of the bung is a good bit larger than the diameter of the loin. I know the casing will shrink, but I would say that this bung is about 25% -30% larger than what I need when I filled it and rinsed it with water. Is the fact that it is not going to be stretched much when I put in the loin going to adversely affect the drying of the cured meat? Or does the casing have to stretch to act as we want it to? I am worried that since it is not stretched it will not be as permeable and allow the moisture to escape.
2) The bung is also a lot longer than what I need for one loin. I am assuming if the answer to my first question is yes I can still use it, that once I case my first loin and have it trussed, that I can tie it off in two places about 1 inch apart, and use the other half of the length for the other loin I have ready to case. I know this is common for smaller sausages to be tied at both ends; however the bung is a lot thicker, and as I said, a larger diameter than the loins I have. So when I put the other loin in, it will be pretty thick on the ends.
3) Finally, I have only made fresh and smoked sausages, never fermented. I do not have a casing "pricker" to let air out. What should I use that I might have around the house? I was thinking a corn cob holder? The kind that has 2 pins that you put into the cob. I am assuming that would work. How many times do you pierce the casing once stuffed? From what I have seen on YouTube, people pierce it all over and no more than an inch or so apart with one of those prickers. Is this practice correct? Any other options If I can not find the cob holder?
Thanks again guys, I appreciate the assistance and answering a newbies questions!
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Clicking on the links, I think I will be set. tonight they will be stuffed with the cured loins.
Haggis I will not attempt. I had it on Burns night in Scottland in the Whiski room restaurant. It was truly delicious and would pay $150 for a meal of it to have it right now. Since then, I have tried it several places here in the US, and every time I was tremendously disappointed. I know that in the US, the FDA does not allow all of the traditional ingredients to be used, but what I had had is such a far cry from what we had over there. Even the texture alone has been dramatically different. There it was much drier than I have had it here. In fact, all but once it was like a meatloaf here.
Dave, I saw that video as I was doing my research. Interesting to say the least.
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