Misty Gully Banquet Bags – Salami Casings
50mm Diameter Salami Casings, 25 salami ring ties included.
Fill casings (no soaking required), smoke your salamis and hang them, air dry them or cure them in the refrigerator.
These are suitable as a replacement for fibrous casings and have the inbuilt Danish Banquet Bag technology to make your drying/aging even safer and quicker.
Just follow your standard recipe and replace your fibrous casings with these Banquet Bag Salami casings and hang in the refrigerator.
Download the instructions for further product information.
Salami casings do not require channel helper or a vacuum sealer.
| Weight | 0.5 kg |
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| Dimensions | 18 × 3 × 26 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
Living in the tropics makes it very difficult to cure salami (because of the heat even in winter) Being able to cure in the fridge without the need for any special equipment (temp and moisture control) is a real bonus.
As a new comer to making salami type sausages I have been looking the right size casing and in the banquet bag I believe I have found it
Well, this started out small and rapidly got out of control. Now I and my friends and neighbours have developed a terrible salami addiction. First it was just a tester, then 2, then 5, then 20 metres of salami tubes. Then I needed a larger smoker and another fridge, then more freezer space. I have, in fact, gone the whole hog. Careful, you could be next.
Excellent product, Fast delivery, Great suppliers
this product has taken all the problems out of making salami as you can cure them in a fridge without worrying about temperature controllers and humidifiers
makes it so easy
Have just pulled our 1st run of salamis from maturing using this product.
It all went very smoothly, i recommend trying it. Though we were “short changed” on the quantity we purchased, fortunately we checked before making up too much mixture.
This is the second time I have used these Salami Bags and I am amazed at how easy it is to make really good Salami.
Thank you Smoked and Cured.
Love these they work great.
You cant go past this product.
started using them and I am happy with them
I received these bags quickly. They were well protected in a sturdy box and came in a zip-lock bag.. To my surprise there were zip-ties to seal the ends of each salami. Also inside were brochures with instructions(including pictorial) on how to make and ferment and hang the salami’s to age until ready to eat.I found these brochures very helpful. These casings are different from intestinal skins in that the salami’s are aged in the fridge. Also in actually making the salami’s, the casings are cut to individual lengths prior to filling. I have a small meat grinder and was able to fill each salami casing easily without any trouble. As these casings are not elastic, I had no difficulty in avoiding air pockets. In fact only 1 salami in the several I made in the batch had a small air pocket. I discovered this during the fermenting stage. No drama as they are sealed unlike intestinal casings. The zip-ties also have a ring from which they can be hung. My salami’s have now been hung in the fridge and I am waiting for their 35% – 40% weight reduction so I can devour them with some red wine and/or beer, Kalakaua olives and Gorgonzola cheese !! Buono appetito!
We used these casings for the first time making some freshly harvested pure free range venison salami. I was curious to see how it would turn out being the non traditional way of curing meat. It was a great substitute if not permenante way to cure salami especially in warmer weather where the traditional method won’t work. The instructions where fantastic and easy to understand. We had no problem filling them up with the meat grinder and the came out perfect. They took about 3 and half months in the fridge to cure to the hardness we like and they came out perfect. Family couldn’t believe they were cured in the fridge now I can make salami all year round. Cheers guys.
Very easy to tie-off and fill the banquet bags. Used some new fish-hooks to hang the salami for fermenting and hanging in the side-door of my fridge. After the 35-40% weight loss, I sliced off a piece of my first home-made salami. Excellent taste !! Have just received my 2nd order of 50mm banquet bags today and making a new batch of salami tomorrow.. it’s great that I need not prick the casings in case of air pockets. Wonderful invention for new comers to salami-making.