Braunschweiger with Light Smoke

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Rick
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Braunschweiger with Light Smoke

Post by Rick » Thu Dec 05, 2019 15:35

I've been reading up on making Braunschweiger and it seems the recipes call for light smoke. I'd like to ask what casing you're using for this product?
I've used https://www.butcher-packer.com/index.ph ... 79bafe9f44

and according to the description, this casing is impervious to smoke, yet this is the casing I see on all the Braunschweiger offered in my local grocery meat department. Am I to assume that all the grocery store Braunschweiger in UNsmoked?
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Bob K
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Re: Braunschweiger with Light Smoke

Post by Bob K » Thu Dec 05, 2019 16:17

While they do make sewn bungs and other specialty casing for Wursts you can just use a fibrous casing if you want to smoke it. You can still poach with no problems. As far as the commercial products in plastic casings with smoke...it is of the liquid variety and added to the mince.
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