I have a wonderful BF who gave me the new Charcuterie cookbook for Christmas!!! YUM!! MEAT!!!!!
Before attempting to cure and dry my own Salami though, I decided to wet my feet by making sausage. So, I was wondering, where is the best place in L.A. to get Sausage Casing (Both natural and Collagen)? Also, as I delve into the book, I'll need Curing and Brining Supplies. Am I best of going to Surfas, or is there another retailer/butcher that would help me when I make my Pastrami?