Natural Hog Casings (refreshed)
Price$16
Technical Specifications
Size
32-35 mm
Form
Salted
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5.0 / 5.0
Salami and my sauerkraut share the controlled-fermentation gospel — a starter culture is a lactobacillus brine, and the grind-everything-cold is the keep-it-under-the-brine. The 30%-weight-loss tells you the cure is done, agreed.