Sliced lemons? Sounds natural, like an experiment I will have to try!the last lot of water had plenty of sliced lemons in it
Thanks for the tip CW. What are you scraping out exactly? Is it fat lining the inside or something? Im afraid to tear them, are you using a knife?Chuckwagon wrote: Channan, the answer to your question is to turn them inside out and scrape and rinse them as best you can before using them. No, the odor will not "bleed" into the meat. They'll be fine as long as they are clean.
Well I remember that. So I tested "removing" them on a smaller piece of my Andouille I'd made. That was pretty much a no go. The casings pulled off bits and pieces of meat and in areas it didn't remove completely, it left part of the casing stuck to the meat.Bob K wrote:rg-
I think Redzed said it best - Beef middles are edible...but not eatable.
Yes they are very chewy, best to remove them
Bob that's great to hear!!! There were 2 reason for us getting these, and those were for a more traditional sized Andouille "Log" and for making nicer salami. I'm glad to hear they'll pull right off of the salami.Bob K wrote:I have never tried them with a cooked product but they do peel right off dry cured salami