Natural Casing Size
Posted: Wed Jan 10, 2018 17:32
I`m in the process of making Genoa Salami. The recipe calls for 60mm casing which I don`t have at the present time. I do however have some beef bung casing about 4 inches diameter. If I use the beef bung will that ruin my project of just take longer for it to cure.
I also have several projects in the works that have varying sizes of natural casings required/suggested. I really don`t want to buy a lot of different size casings. Is there a general size that might fit a variety of projects. In my case that would be different Salami`s, pepperoni, soppressata, chorizo. Sort of the same question I asked above. I do have smaller size casings but nothing large.
I also have several projects in the works that have varying sizes of natural casings required/suggested. I really don`t want to buy a lot of different size casings. Is there a general size that might fit a variety of projects. In my case that would be different Salami`s, pepperoni, soppressata, chorizo. Sort of the same question I asked above. I do have smaller size casings but nothing large.