I made casings from the dry bags… the original salumi bags you offered. Made my own 2″ casings. I also used pure wild pork, with domestic pork added which is the same recipe we have always made in the past so nothing new there.
I was interested in how so many people have different results in their drying times. Smells great, so have no reason to believe they will not turn out good. Just curious on drying times is all.