Ox Runners, Ox Middle & Ox Bung - What are they?

They are natural casings used for all traditional sausages, salamis etc.  They come from the intestines of cattle. Pig & sheep casings can also used. There are now meat-free alternatives on the market for veggie sausages, I don't know how they compare.

Ox Runners are the smallest, for making peperoni style salamis.

Ox Middles are the next size up, 5-10cm when filled, they dry down to about 3-4cm diameter.

Ox Bung are the big boys, they are for large salamis and haggis.

The mail order company, "The Natural Casing Company" has stopped trading.

Instead, I discovered mail order can be got from Weschenfelder.  They despatch within 48hours for all your urgent butcher needs! They have stuffing machines too.

Another UK mail order company is http://www.sausage-casings.co.uk

For USA I found http://www.sausagemaker.com

I live not far from Smithfields so I'll try there first.

The main recommended casing for salamis are Ox casings.  These are the ones I'm after for my chorizo experiment.

They all come cured in salt and need to be soaked in advance of salami making.  Left-over casings can be frozen for next time.

A basic pack for small scale home use seems to be about the £8 mark.

Hugh Fernley Whittingstall from The River Cottage, recommends getting some Acidophilus.  It is a natural enzyme that encourages the growth of the harmless moulds that are required for the curing.  It is a probiotic group of bacteria often added to drinks like Yakult to aid digestion.  It can be got from chemists & health food shops.  I could only get hold of tablets which I plan to grind first. I've been told you can get it in powder form.  I'm going to do a little research and will update this bit.
This is apparently not necessary if you hang the uncured salamis alongside mature ones which already have the growth.

I know this all sounds a bit gross, but I hope it's going to taste delicious in the end!

BUTCHERS SAW, MUSLIN, & STRING, OH... AND A HAGGIS MAKING KIT...