Hi Montreal and welcome to the forum. As Devo and Bob have already surmised, the problem is most likely the casing. The term "fibrous" really tells us no more than that the casing is made from a combination of cellulose and natural fibres. There are dozens of varieties of fibrous casings out there ...

The Protein lined casings are available from the Sausage Maker, and they do ship to CAN. Not sure of any CAN sources. They can also be used on regular smoked sausage no problems. What are you making and what recipe are you following? P.S. Welcome to the forum! Sweet i'll check em out! I like making...

So i just put my big humidifier directly under the salami hopefully this will keep em at max humidity

It really seems as if they are drying too fast. Are they hanging in a chamber or an area that you can control the temp and humidity? The humidity should be up in the 80% range. You could try tying with butcher's twine or use elastic netting to help with the air pockets. After tying or netting mist ...

I really don't have a spot on answer for you there bud. If there excessive moisture content in your curing chamber, it may cause the casing to wrinkle and appear to "pull away" which yours is for sure doing. The other thing I am wondering is about your protein lined casings. They might be dried out...

Devo wrote:First off welcome to the forum.

Now one question is what type of casings did you use?
If not using natural casings than you should have used Fibrous Protein-Lined Casings.

Doh forgot to mention I used the fiberous casings.

Thanks for the welcome!

Hi guys! its my first time on this forum, i'm hoping someone can give me some advice on my hanging salamis. The problem is clear in the picture, there are many air pockets. Just to clarify I used a sewing needle to pop the air pockets when I was stuffing the casings, and there were no air bubbles wh...