Dry Cured Salami/Pepperoni casing size question.

[bill ace 350]

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.

 

[themule69]

Bill

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

Remember to post a QView.

Happy smoken.

David

 

[bill ace 350]

Great! Thanks