The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bag separating from Salami › Bag separating from Salami
January 9, 2014 at 4:34 am
#7663
Member
Pork shoulder should have the right amount of fat for salami, so don’t be over concerned.
Kitchenaid mincer and stuffer are a big NO NO as you found out.
Try and get a dedicated grinder, the same with a stuffer .It makes sausage making very easy and quick.
Could you get some elastic netting for your salamis with the casing separation or tie them up tight with butchers string.
As a beginner That’s what I would do.
Our moderator might have the correct solution.
Good Luck,
Jan.