Any tricks to getting the little air pockets out of my baloney? I was thinking maybe vacuum seal after stuffing in a porous casing.
Quote from: drunknimortal on February 06, 2012, 04:51:38 AM
Any tricks to getting the little air pockets out of my baloney? I was thinking maybe vacuum seal after stuffing in a porous casing.
Is it in the middle?
Any air pockets between the meat and casing can be taken out with just a small poke. Use one them corn cobb thingys.
There was just a lot of little openings in the meat, probably not packed tight enough.
Quote from: drunknimortal on February 06, 2012, 06:32:19 PM
There was just a lot of little openings in the meat, probably not packed tight enough.
Yep, i'm guessing that the 'pockets' resulted from not firm enough packing.
On my last bologna, I noticed the only air pockets I detected where on one end of the chub (the 'open' end) where I couldn't pack the meat in as tightly as I did on the rest of it.
-Kevin