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- Tue Jun 14, 2016 12:07
- Forum: Dry Cured Meats and Sausages
- Topic: Casing whole whole meats
- Replies: 1
- Views: 2382
Casing whole whole meats
I am new to making charcuterie and having a blast. One thing I am curious on is regarding putting whole muscle such as Coppa or Bresoala in a casing such as beef bungs. What is the purpose and has anyone tried drying them without casing them? Just curious. Cheers