or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Dry Cured Salami/Pepperoni casing size question.
New Posts  All Forums:Forum Nav:

Dry Cured Salami/Pepperoni casing size question.

post #1 of 3
Thread Starter 
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.
post #2 of 3

Bill

You can use any size casing you want. It will not be a problem.

Remember to post a QView.

Happy smoken.

David

post #3 of 3
Thread Starter 
Great! Thanks
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Dry Cured Salami/Pepperoni casing size question.