Making Soppressata today. Had the idea to do a tenderloin stuffed salami. I put the tenderloin to cure 2 days ago. I am using 4-4.5" beef bung for the casing. First time making a salami with a tenderloin stuffed in the middle, and there is a secret to getting it to stay in position in the casing while you fill mince around it.
First go, the loin kept sliding out with the mince pushing it. It just would not stay in the casing. After walking away for a minute to thinking about the problem (and make a pot of coffee), this is the solution I came up with....use a large trussing needle to pin it in place.
That worked amazingly well! After the initially stuffing the first 3" and centering the loin, I started filling the casing by spiraling the mince around the loin, checking to make sure it stayed fairly centered and filling in where I needed to. Next time, I will pin it every 4 inches as I stuff to make alignment easier, but overall, this worked out GREAT! I'm going to prick the salami once stuffed anyway so a couple of holes in the casing won't matter.
First go, the loin kept sliding out with the mince pushing it. It just would not stay in the casing. After walking away for a minute to thinking about the problem (and make a pot of coffee), this is the solution I came up with....use a large trussing needle to pin it in place.
That worked amazingly well! After the initially stuffing the first 3" and centering the loin, I started filling the casing by spiraling the mince around the loin, checking to make sure it stayed fairly centered and filling in where I needed to. Next time, I will pin it every 4 inches as I stuff to make alignment easier, but overall, this worked out GREAT! I'm going to prick the salami once stuffed anyway so a couple of holes in the casing won't matter.
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