I want to do some salami style sausage but have in mind to just use 28 - 30 mm casings and only have a fridge (beer fridge) for the drying part. My theory is by using sausage casings the dry time will only be 1 -2 weeks. i will dip the mini salamis into water every other day to rehydrate the outer layers i will have a bowl of water in the fridge........... OK hit me with your expertese! Am i doomed to failure? I have done hunter style sausage and that has been great, but just want to push the learning boat out a bit further.