I've been making my own bacon for a while, just got a drying chamber set up using a wine fridge with humidifier / dehumidifier, and I verified it that it holds temperature and humidity well, so I'm setting up my first couple of cures right now. A fennel and orange based lonzino, and a paprika and padron pepper based lomo. I'll probably get some pictures and stories up these get going.

Once I get these two cured and hanging in the drying chamber, I think my next one is going to be a capicola, because I'll have access to a very nice coppa to start from.

But my question right now is about equipment.

I know that when these come out of cure I can truss them to hang using butcher's twine, and I know how to do that. But I'm interested in trying butcher's netting.

What I can't find anywhere though, is information about the sizing of butcher netting. It comes in a bunch of different numbers, which corresponds somehow it seems to diameter or circumference of the stretch netting, but I cannot find anywhere any information on what size netting to get and use, for pieces of meat of a particular diameter.

Does anyone have a resource they can point me toward, maybe with a sizing chart, or even just a simple "get this number size netting for this kind of piece of meat" thing?