Wow, been so busy I haven't really had any time for this hobby. Have a few days off and I pulled 15lbs of pork butt from the freezer, also picked up a beautiful chuck roast from the butcher. I am planning on making a batch of chorizo and some Genoa salami from Marianski's Art of Fermented Sausages. Now I have two questions: how much meat usually fits into a 60mm casing? I know it varies but any general suggestions on weight? The reason I ask is I want to try one version plain and one with the herb and spice suggestion he gives and I want a general idea of how much I should do for each so I don't end up with uneven sized salamis.
Second question, the recipe just suggests mixing the T-SPX culture right into the meat. Other recipes suggest dissolving it in some water first. Does it matter either way?