35-38mm Natural Beef Rounds

Read 2 Reviews Write a Review


SKU: 17-1212 Categories: ,


PLEASE NOTE: Natural casings cannot be shipped outside the US
Generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage and holstiener. Casings are packed in purified salt for an indefinite shelf life and should be flushed before using. Not edible. Salted casings have a very long shelf life when stored properly. Un-refrigerated, these salted casings quickly begin to give off a strong odor even though they are not spoiled. Put them back under refrigeration and this odor for the most part subsides. Stuffing capacity per hank: Approximately 70 lbs.

Additional information

Weight 4 lbs
Dimensions 6.5 × 6.5 × 6 in

2 reviews for 35-38mm Natural Beef Rounds

  1. CONSTANTIN BERAR (verified owner)

  2. Mario Pavlov (verified owner)

    Always get right product !!!

Add a review

Your email address will not be published. Required fields are marked *

Questions and answers of the customers

    Can I use these for ring bologna and can I smoke these?
  1. 0 votes
    Q Can I use these for ring bologna and can I smoke these? answer now

    Hi Bill,

    Yes you can! Natural casings are great for smoking because they're very permeable, so the bologna will come out having a nice smoked flavor. These are a thicker part of the intestine than small hog or sheep casings, so you have to peel these off before eating them because our stomach cannot digest such a thick casing. If you have any other questions you can email us at customerservice@sausagemaker.com


  2. Why are beef rounds not edible?
  3. 0 votes
    Q Why are beef rounds not edible? answer now

    They are Edible...technically, but they are very tough and chewy, and also don't digest as well as the thinner-walled natural casings from Hog/Sheep. Their purpose is more utility, eating them is not typical. They CAN be softened by soaking the Rounds (same with Middles/Bungs) with 1-2 teaspoon white vinegar per 4 oz water when soaking. The smell dissipates and the acidity tenderizes the casings. Hope this helps!

Send me a notification for each new answer.