Casing the Joint
By Lynn Petrak, special-projects editor
Animal casings remain a small but mighty segment, while improvements in other natural and synthetic casings are geared around yield, consistency, safety and flavor.
“A highbrow is the kind of person who looks at a sausage and thinks of Picasso.”
While there may not be a tie to Picasso, there is indeed both art and science involved in turning minced or ground meats into encased products. Whether the final form is a frankfurter, fresh or dried sausage, bratwurst, liverwurst, deli meat or other processed protein, the casing is arguably as important as the beef, pork lamb, veal or poultry stuffed inside it.