Collagen Rounds 43mm x 18" Non-edible Casings
SKU:
VENDOR: Casings
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 off before eating.
Leaving approximate 2" unstuffed space for tying the casing shut with the attached string.
Each 43mm casing will hold approximately 1.25 to 1.5 lbs of meat.
Sold in bundles of 10 casings.
- Non-edible. Peel before eating
- For cooked, semi-dry or dried sausages
- Soak for 5 mins 10% saline solution (10% salt, 90% water)
- Casing is rounded on one end that creates a perfect ring/loop
- Use 3/8″ hog rings and pliers to clip end of casing closed, small zip tie, or butcher’s twine to tie end close
Related products
Each Strand stuffs approx 10 lbs. Edible collagen casings can be used to make breakfast links, snack sticks, hot dogs, smoked and Polish sausage, Italian sausage, bratwurst, hot links, pepperoni and a multitude of sausages. These casings are ready to...
Each casings stuffs approx. 2 1/2 -3 lbs Perfect for making summer sausage, salami, and other smoked sausages. These casings come pre-tied, and pre-stuck. Being pre-stuck allows the casing to conform to the meat as tight as possible. Non-edible. Sold...
Each Strand stuffs approx 9 lbs. Edible collagen casings can be used to make breakfast links, snack sticks, hot dogs, smoked and Polish sausage, Italian sausage, bratwurst, hot links, pepperoni and a multitude of sausages. These casings are ready to stuff....
Cracker Size! Smaller Summer Sausage or Salami. Bundle of 25 Mahogany 1 1/2" x 12" casings Each casings stuffs approx. 1/2 to 1 lb
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...
