Loose casing in air dried salami

[MagiChaaf]

Hi,

I hope you can help me with this:
I am actually working in the customer service for a food ingredients manufacturer, but now a client has apporached me and I am not sure I can come up with a solution myself (eventhough I have spent many years making sausages for fun (not for a living)):

The customer is making air dried sausages (I am waiting for the specific recipe) from parma ham and dries them. The basically look like tiny salami. The problem he is reporting, is that after drying (I am waiting on the conditions of his drying step too) the casing he is using becomes loose and basically falls off when he trying to cut his product.
I reckon that the problem is a combination of ingredients (but i think this is the least important), drying technique (most important) and casing.

I would greatly appreciate any help you could offer!!

Many, many thanks,
Mags

[NCPaul]

Welcome to the forum. I've had the best luck using protein lined collagen casings, is your customer using those? It reads like he is using a smaller sized natural casing or one not lined with protein.