gkimmina last edited by
Can I use mahogany casings for braunschweiger? Or do i have to use muslin or collagen?
@gkimmina We have Braunschweiger Casings that are made from a plastic and are specifically for making Braunschweiger. I don’t think that Mahogany would cause any real issues though. They are certainly strong enough and even though the casings are perforated and Braunschweiger is more of a spread so it does not have a firm consistency I don’t think you would see any real bleeding out the small holes in the casing.
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once