Dry Cured Salami/Pepperoni casing size question.

Discussion in 'Sausage' started by bill ace 350, Jul 7, 2014.

  1. bill ace 350

    bill ace 350 Meat Mopper

    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.
     
  2. Bill

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

    Remember to post a QView.

    Happy smoken.

    David
     
  3. bill ace 350

    bill ace 350 Meat Mopper

    Great! Thanks
     

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