Dry Cured Salami/Pepperoni casing size question.

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,126
1,799
Purchased some dry cured hard salami and pepperoni seasoning from the Sausage Maker. The instructions call for hog casings. I have the hog casings but want to try some 3" X 24" protein lined fibrous casings instead. Any issues I need to be aware of using larger casings? I have dry cured before, but only with hog casings. Thanks.
 
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