What would define "commercial quality" plastic wrap? Any brand
recommendations?

I'm looking for something for wrapping sausages, so that I don't have to
pay for a stuffer and casings. I've seen some recipes that recommend
wrapping the meat in plastic wrap, and poaching it, or baking it at a
very low temparature.

Travis McGee wrote:
>
>What would define "commercial quality" plastic wrap? Any brand
>recommendations?
>
>I'm looking for something for wrapping sausages, so that I don't have to
>pay for a stuffer and casings. I've seen some recipes that recommend
>wrapping the meat in plastic wrap, and poaching it, or baking it at a
>very low temparature.

Why bother with plastic... for years I've been forming bulk saw-seege
into pattys and frying/grilling and meat-a-balles and baking. The
more important element is to grind your own.