HI. Have a question maybe someone could answer for me.
I have about 20 pounds of venison from last season. I want to make some dry cured salami and pepperoni.
Have done this before, but only with hog casings.
Plan on using seasonings I got from Sausage Maker and #2 cure.
I also have some large diameter protein lined casings I want to use.
Recipe on seasoning container says use 35-38 mm hog casings, and plan on approx. 3 weeks at 40-50F and 70-80% humidity before sausage is cured.
What recommended modifications should I consider when using the 3" protein lined casings?