Just looking for some advice on when to press and for how long. This is the first year that I’ve done the batch in larger casings that will require pressing. I’ve typically done this recipe in sausage casing so never needed to press.
I’ve got about 50kg of spicy and sweet to do…
I also ran out of salami casing near the end and used a capicola casing so I’ve got an infant sized one to deal with as well 4.2kg
Thanks in advance
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