Originally Posted by Rock Chuck
Just finished a deer and 1/2 elk. Lots of steaks and roasts. I bag the scraps into 1 gal freezer bags to grind later. I'll be starting a big batch of jerky tomorrow. I haven't made salami before but I'm going to give it a try soon.

Question: salami - I see some stuff it in skins while others just make rolls. Which is better and why?

If you have a dedicated stuffer, stuff your summer sausage into fibrous casings 2 1/2-3 inch. If you don't have a stuffer you can use the grinder, but that is slow and is very difficult to get the casing filled tight and firm.

Rolling your summer out into logs will end up like soft pink meatloaf. It will work, but it ain't right.

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