@woodduck The size of the cheese is fine for 17mm and above casings and I would assume you are using either 19 or 21 so you should be all good! I actually did a bit of a break down on this in Meatgistics University: Cured Sausage 204

Thanks, I figured that would be the case, but wanted get the experts opinion.

@andrewsc I agree that fermented and slow cured is a different taste. Many would say, and I am included in that many, that it is a better taste. But, there are also people who don’t like it as much as just quick cured and smoked. The fat starts to go rancid and that is the smell/taste that sets it apart. Again, I prefer that taste but not everyone does! It is 100% worth doing at least once for the experience and the taste!