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Discussion in 'Professional Chefs' started by panini, Jul 20, 2015.
I know it's for netting meats but how?
Found this website with a forum devoted to preserving meats and making sausage http://www.wedlinydomowe.pl/en/search.php?mode=results
Seems to be an interesting forum with lots to offer.....
I would think the net you plan to use would be tied at one end... placed over the small end of the gadget...and remainder of "tube netting" loaded behind that piece of metal.
The the sausage in casing is fed thru the tube, forcing the net along.
When the sausage is completely encased in the netting the end is tied, then extra net cut off and your product hung for further curing...
You would need various sizes of tubes depending upon the circumference of the sausage?
Interesting thread @panini....thanks for sharing.
Looks like the cone you use for slaughtering fowl.
Do you mean how does it work?
From Google image:
I've used a #10 can with both ends removed for similarly applying rubberized netting to deboned roasts and such. Slip the netting up the can. Tie the loose end if needed, but the rubberized netting has always had enough self-closure for my purposes. Feed the meat through the can into the netting letting gravity do most of the work.
I had pictured in my mind something like a gallentine.
I used to always use...It is meant for roast or even Gallantines or even boned out turkeys or chickens ,boned out leg of lambs etc. Special rolls or coils of netting must be ordered from wherever you got machine. .. Place coil of netting on small side of the tube on flat surface .place roast at large side. slide netting across and along the thing till it covers the roast then cut netting when roast is covered. The netting expands and then contracts based on what you are trying to tie. the netting is expensive but when you are knocking off 300 primal ribs a day saves a lot of time and labor ..Hope this helps you EDB
It's kinda like making sausage, but much easier.
It's used, as you've heard from these experts as a tool to make tying up roasts and alike the easier way but with less tying up time.
You simply open up a meat netting's 'sock', wrap it over the thin end, insert your rolled protein at the other end and shove it through until it's encased by the mesh. The 'sleeve' expands to incorporate the protein.
Initially, be sure to tie a knot at the end of the desired length of mesh, and after the protien is encased, spin the other end, tighten it up, tie it up snip, and you're good to go.
I have no need for one but now I think I need to buy one. Just because.