Homemade Sausage Making

What is the best choice for casing Lonzino? I`m talking about pork loin not tender loin. I read somewhere Lonzino is tenderloin? Is a casing even required? Would collagen be better than natural? I`m looking for opinions from people who have made this; reading only gets me so far and I`ve read enough to get me confused. Thanks

Most common and easiest to use are Beef Bungs. You can also use pasted hog casings. http://www.wedlinydomowe.pl/en/viewtopic.php?t=6859

A lot of bungs in use here: http://wedlinydomowe.pl/en/viewtopic.ph ... ge+lonzino

Loins are used not tenderloins.

Well, I just hung one without a casing so we will see how that goes!

ps, it's my first Lonzino, so it might go up in flames!

Thanks BobK I did read about both of those. The pasted hog casing would to difficult to get vs bungs. Would the pasted hog casing be the same as collagen sheets? Sausage Maker sells collagen sheets 22"x24".

Pasted Hog casings here: https://www.aliexpress.com/item/2015-ho ... 0.0.AzRAr5

Pasted hog casings are not the same as collagen sheets.

For a much better price on bungs try Butcher & Packer or https://www.butcherspantry.com/

soccerguy83 wrote:Well, I just hung one without a casing so we will see how that goes!

More than likely dry rim or case hardening. Casings slow down the drying process.

BobK: Would collagen casing be suitable? What`s your best choice for a casing? Something that would serve as a dual purpose casing for other large muscle meats maybe?

The loins I`m using are about 4 inches in diameter.

Bungs. Hands down, Lonzinos, coppa, bresaola, Large Dia salamis, head cheese, etc.. Natural work better that processed. Not a big fan of collagen.
Bungs: if you have a larger or smaller dia casing can be stretched or will shrink. Collagen not so much.

Bob K wrote:

soccerguy83 wrote:Well, I just hung one without a casing so we will see how that goes!

More than likely dry rim or case hardening. Casings slow down the drying process.

A definite possibility, but a risk I knew I was taking.

I ordered a bunch of casings from Butcher and Packer; a little of this and that. I tried to order the pasted hog casing but for some reason, Canada, won`t ship to the US. Of course China will. I find this very odd.

Soccerguy83 I have a bunch brining so I`ll give it a try without a casing and one with collagen casing. Should be interesting. I just thawed out an old piece of beef if found in the back of the freezer. I`ll try an air dried beef recipe.

Laftpig wrote:I have a bunch brining so I`ll give it a try without a casing and one with collagen casing.

Do you mean brining or curing in a dry cure ?

I just pulled 6 uncased tenderloins last week after 34 days at 48-50f and 80% down to 68% by the end. All had minor case hardening but seems to have been dealt with after vaccum sealing,

Fennel X2
Aleppo Pepper X2
Cinnamon and Clove X2

BobK good question about brining or dry cure. I have six under way. Three with dry ingridents and three, orange lonzino. Because of the juice added and wet orange for the orange Lonzino, I was considering this sort of a brine and the other three dry cure as no liquid was added?

Loeber74 does vacuum sealing alleviate the harding or is it comparable to a cased product. The casings are quite pricey compared to the cost of the meats.

Laftpig wrote:Because of the juice added and wet orange for the orange Lonzino

Did you use orange slices or orange juice?

BobK

I used the juice of one orange, which was about 3 teaspoons, and orange slices on top of the pork, I quess another 3 teaspoons if you were to squeeze them. Anyway there was liquid in the bag not dry. Is that the correct way?