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65mm (2 1/2") x 18" Collagen Casings, Pre-tied (10pcs)

65mm (2 1/2") x 18" Collagen Casings, Pre-tied (10pcs)


 
Our Price: $7.51


Product Code: 17-1714
Qty:

  
Description
 

These casings are perfect for making Summer Sausage and Smaller Salami. Extra durable to withstand tight stuffing without bursting. Casings should be soaked for no more than 5 minutes in lukewarm water prior to stuffing. Each casing is 18" long and approximately 2 1/2" in diameter when stuffed. 10 Casings per package. Pre-Tied at one end for your convenience. Non-edible. Stuffing capacity: approx. 2 1/2 lbs. raw product.

Diameter:

Approximately 2 1/2" when stuffed


Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 8 Write a review »

  1 of 1 people found the following review helpful:
 
5 of 5 65mm (2 1/2")x18" Collagen Casings November 9, 2019
Reviewer: Ralph L. Kebl from Black River Falls, WI United States  
I've been using these casings for years and they are
excellent.  I never had one burst while stuffing.  Here's
a little tip:  I bought a mini Jeweler's bench vise to
hold the casings while I tie them off--got the vise on
E-bay real cheap.

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  0 of 0 people found the following review helpful:
 
5 of 5 December 29, 2018
Reviewer: Brad Brudevold from caldwell, ID United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Collagen Casings December 20, 2018
Reviewer: JK from Shelton, WA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Exactly what I was looking for! June 8, 2018
Reviewer: Michael Trask  
This is now my go-to casing for summer sausage.   With 6 hours of smoke and six more hours of heat they took on a a rich mahogany color....yet meat was still slightly visible the whole time. .  An attractive look.   As the sausage shrunk a bit, the casing remained adhered and shrunk with the sausage.  Very very very pleased with this!   Good product.

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  0 of 0 people found the following review helpful:
 
5 of 5 May 14, 2018
Reviewer: David Brown from Burien, WA United States  


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