43mm (1 3/4") Round High Barrier Casings
Excellent for any ‘ring’ sausage recipe such as a variety on the Polish Kielbasa, ring bologna, liver sausage, Kiszka…etc. What these casings are best for is making any sausage into a consistent and perfect loop with minimal effort. 20 casings per bundle.
The inside casing layer is made of a, high-gas barrier nylon, the middle layer is a moisture-proof poly barrier and the next layer contains a ‘meat-cling’ nylon surface that will help shrink the casing with the sausage if necessary. These casings hold a perfect air & water tight seal to prevent product weight loss and this benefit also increases shelf life in the cooler or freezer without the need of a vacuum sealer. Used for steaming or cooking in simmering water (175-180°F). Perfect for making slicing sausages like bologna, salami, summer sausage, liverwurst, vibrant specialty sausage or stuffing burger meat for patties. Do not use these casings for Semi-Dry, Dry-Curing, or smoking as the impermeable surface prevents smoke absorption and moisture removal. Best to use Liquid Smoke during mixing to add smoky flavor or Fermento to add tangy taste. Sizes given are stuffed diameters. Soak for 30 minutes before stuffing. Stuff tightly.
Approx. 1 1/4 lbs. capacity each.
Casings not edible.