I have been using hog casings for salami and find the diameter to be a touch small
They seem to provide a diameter slightly larger than sausage but when they shrink up, they are very small
I have been looking at a few web sites and see fibrous casings tend to have larger diameters
Is this what I should be using for salami? 2 1/2" diameter maybe ?
There also seems to be beef casing available in about 2 1/2".
Any suggestions would be appreciated. I have to order some coppa casing so I figure I will order up some salami casings
at the same time
You could use the 2 1/2" and it will be fine.
I use the 2 1/2" for summer sausage and 3 1/2" for salami.
Thanks much
I think bigger is always better ....
3 and half sounds like the way to go.
I will follow in your salami tracks !
I like the bigger casings so when makin sammies you dont have to deal with a bunch of smaller pieces.