Hello everybody, It's nice to find a board to meet with other meat curing lovers. I started with jerky about 30 yrs ago and have made different things along the way as a hobby. The kids are grown now and I have a bit more time so I want to work on sausages again.
When making a slim jim type snack stick what size and type of casing do you use to get the diameter about right. I'm thinking it's got to be about 17mm but can't seem to fing natural casings that size. The 21mm and up seem plentiful, but don't want a beef stick as fat as a breakfast sausage right now. Thanks!