Noisette Round Two

I really enjoyed the Noisette i made a couple months ago, the only problem is that it went too quickly. So i made a huge batch and screwed around with it in several forms. i had these bladder casings just ligering amonst some salt in the fridge i wanted to use up. I'm not sure if theres a traditional recipe one would use to stuff these with, but pork, roasted hazelnuts and fresh tarragon sounded good at the time. It was my first time using them and it was fun to see how big they stretch out to be. By the end of it i couldn't stop thinking to myself what the heck am i going to slice this on. Either way, it was fun, an experience, and something i needed to educate myself on. They look weird hanging in my fridge and the lining is really thick. It was tough to get the meat really compact so i hope there's minimal gaps between the meat. 

I also borrowed a metel pole from a restaurant i used to work at to hollow out a few pork loins to stuff. This just isnt any 

metal pole its been sharpened on one end to cut through the meat. i slipped the cured pork loin onto the tube just like you would a casing and then piped the farce meat into the hole just like you would a salami. I then wrapped it up in cheesecloth and fermented it for a day then off to the curing fridge. i'm excited to see if it binds well in the interior.