Reg wrote:

> I'm not quite clear on your question. Are you asking if you should
> pre-smoke the casings, stuff them, then smoke? I'd say no.

Pre-smoking the casings; I don't know if I'm going to smoke them after
stuffing or just hang them to dry.

> I've used cloth bags for both salami and turkey (the cured, long
> smoked kind). I've found if there's at least of moderate amount of
> smoke, a few hours or more, the bags don't interfere with smoke
> penetration much at all.
>
> For turkey I use the off the shelf "stockings". For salami, I make
> the bags myself. Take a rectangular piece of cotton cloth, fold it
> over and stitch up three sides, leaving one of the short ends open.
> Turn it inside out and it's ready to use.

That's what I thought. Thanks.

Bob