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Casing Size Question: Dry Cured Salami and Pepperoni

post #1 of 5
Thread Starter 

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?

 

Thanks

post #2 of 5

Without trying to be Capt Obvious....I think you can expect it to take a while longer...as to how long? No way of knowing. Be sure to weigh each of them as you hang them and go by the 30% weight loss rule. FWIW..i find hard salami is better @ 40% loss. After the intial humidity spike..I would try and run the humidity on the higher side to slow the rate of moisture loss and start bring it down after a few weeks. FYI..the last salami I did in a Beef Bung(close enough to 3") by memory took 8-9 weeks.

Good luck and be sure to share.

post #3 of 5
I agree with Dingo, about the only difference is it will take longer and keeping the humidity on the high side to avoid case hardening. Ya might also want to stuff a little in a hog casing, that way you could try you product before the large ones are ready.
post #4 of 5
Thread Starter 

Thanks Dingo007, DanMcG

 

Didn't think too much difference except for duration of the hanging, but wanted to double check.

 

Never had a problem with case hardening of hog casings, do I need to treat the large casings any differently(spray mist with water) to keep from hardening?

post #5 of 5
just keep the humidity a little higher and give the chamber some air, open the door daily is good. A fan could be to much causing the casing to dry out
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