Casing Size Question: Dry Cured Salami and Pepperoni

Discussion in 'Sausage' started by bill ace 350, Aug 4, 2015.

  1. bill ace 350

    bill ace 350 Meat Mopper

    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
     
  2. dingo007

    dingo007 Smoking Fanatic

    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.
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.
     
  4. bill ace 350

    bill ace 350 Meat Mopper

    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?
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
     

Share This Page