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Mahogany Fibrous Summer Sausage Casings 61mm
Our Mahogany Fibrous Summer Sausage Casings 61mm used for summer sausage, semi-dry sausages and cooked salamis. Our fibrous casings are available in clear, mahogany, red and protein lined.
The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke.
Mahogany Fibrous Summer Sausage Casings 61mm Product Details:
- Non-edible
- Bundle of 10 casings
- Size: 61mm (2 3/8") x 24
- 24" long and approx. 2 3/8" when stuffed*
- Stuffing capacity per casing: approx. 2½ lbs.*
- Casings are open at both ends
- No need to be refrigerated, these casings are shelf stable
- Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use
- Slide individual casing on largest stuffing tube available.
- Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing
- Use 1/2″ hog rings and pliers to clip end of casing closed or butcher’s twine to tie end close
- Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing
$5.04
Original: $14.39
-65%Mahogany Fibrous Summer Sausage Casings 61mm—
$14.39
$5.04
Description
Our Mahogany Fibrous Summer Sausage Casings 61mm used for summer sausage, semi-dry sausages and cooked salamis. Our fibrous casings are available in clear, mahogany, red and protein lined.
The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke.
Mahogany Fibrous Summer Sausage Casings 61mm Product Details:
- Non-edible
- Bundle of 10 casings
- Size: 61mm (2 3/8") x 24
- 24" long and approx. 2 3/8" when stuffed*
- Stuffing capacity per casing: approx. 2½ lbs.*
- Casings are open at both ends
- No need to be refrigerated, these casings are shelf stable
- Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use
- Slide individual casing on largest stuffing tube available.
- Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing
- Use 1/2″ hog rings and pliers to clip end of casing closed or butcher’s twine to tie end close
- Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing
