This Dry Cured Smoked Italian Sausage Recipe is basically the one from the book “Great Sausage Recipes and Meat Curing” by Rytek Kutas. Although it works just fine, it’s possible to make some adjustments. For example, the ingredient I have is “Bactoferm F-RM-52”, but I think fermento may be easier to work with. As for the casing and casing size I’ve found that natural hog casings will give the best results. The collagen ones, sometimes, dry and break off where you hang them. You could use a 32-34 mil casing and have sausage ready to eat in 20-30 days. And/or you may want to try beef middles 50/60 mil to make salami out of your recipe. This could take 30 - 50 days till ready.