Casings
Showing 23 products
Cellulose casings are great for making snack sticks, skinless wieners, hot dogs, cocktail sausages and more! High humidity is highly recommended during cooking/smoking. After cooking, shower for 10-20 minutes or soak in an ice water bath to reduce wrinkling. Must...
Cellulose casings are great for making snack sticks, skinless wieners, hot dogs, cocktail sausages and more! High humidity is highly recommended during cooking/smoking. After cooking, shower for 10-20 minutes or soak in an ice water bath to reduce wrinkling. Must...
Rounded Collagen Casings typically used for sausages like kielbasa and ring bologna or anything you want that perfect looking loop. Casing is rounded on one end that creates a perfect ring/loop. Casings are non-edible and are made to be peeled...
Rounded Collagen Casings typically used for sausages like kielbasa and ring bologna or anything you want that perfect looking loop. Casing is rounded on one end that creates a perfect ring/loop. Casings are non-edible and are made to be peeled...
40/43 Natural Beef Rounds - Stuffs approx. 75-85 lbs Bologna, Summer Sausage, Salami and more. ** IMPORTANT: Beef Casings tend to be more dense and could have an unpleasant to chew to some. These casings are typically pealed after...
30/32 TUBED Hog Casings - stuffs approx 95-115lbs These are a tubed casing easy transfer to stuffing horn. Most commonly used for smaller brats, hot dogs, link sausage, Landjaeger Directions for use Rinse salt from casings Soak the casings...
32/35 Pre Flushed Hog Casings - Stuffs approx. 145-165lbs Brats, Italian Sausage, large HotDogs Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking...
35/38 Pre Flushed Hog Casings - Stuffs approx. 155-175lbs Most commonly used for Polish, Kielbasa, Ring Sausage Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to...
20/22 TUBED Sheep Casings - Stuffs approx. 42-55lbs These are a tubed casing easy transfer to stuffing horn. Commonly used for Breakfast Links, Meat Sticks Directions for use Rinse salt from casings Soak the casings in warm water (80...
24/26 TUBED Sheep Casings - Stuffs approx 60-64lbs Large Meat Sticks, Hot Dogs Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking overnight...
26/28 TUBED Sheep Casings - Stuffs approx 60-65lbs These are a tubed casing easy transfer to stuffing horn. Most commonly used for Large Hot Dogs. Directions for use Rinse salt from casings Soak the casings in warm water (80 to...