I made some dry cured salami and used 2 3/8 inch protein-lined fibrous casings. All went well; I used mold 600 on the casings and had a thick white coating of mold on the casings during the drying phase. It took 60 days to dry enough to my liking because I ran the humidity a little high.
Anyway the only trouble is that when I try to peel the casing off it just sort of falls apart and you can't get a good piece to tear or peel off the salami. I love the synthetic casings because I can stuff them really tight without fear of breaking one but I would like a casing that would peel off easier. What type of casings do all of you use for dry cured salami??
Thank-you