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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7/7/14 at 6:50pm