38mm (1 1/2″) x 24″ Mahogany Fibrous Pepperoni Casings, Pre-tied (10pcs)

Read 10 Reviews Write a Review



SKU: 17-2101 Categories: ,


A mahogany colored fibrous casing used for making pepperoni. These casings are pre-tied on one end for your convenience, just soak, stuff, clip one end and hang! 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. No need to be refrigerated, these casings are shelf stable due to being plant based. Soak 10-30 minutes in tap water before using. Not edible, peel off before eating.

  • 24″ long and approximately 1 1/2″ when stuffed
  • Stuffing capacity: approx. 1 1/2 lbs.
  • Bundle of 10

Additional information

Weight 0.1 lbs

10 reviews for 38mm (1 1/2″) x 24″ Mahogany Fibrous Pepperoni Casings, Pre-tied (10pcs)

  1. Frank Euchler (verified owner)

    what more can I say. they had exactly what I wanted, and more. I got my order two days faster than the promised delivery date.

  2. jamis scapple (verified owner)

  3. Dave Larson (verified owner)

    Wanted a different size casing for Summer Sausage. These worked out well, great snacking size cut into 1/4″ coins.

  4. Thomas Howell (verified owner)

    Service was fast and friendly, product was right on the money and I’ll be ordering more again.

  5. michael Bonner (verified owner)

  6. Charlie (verified owner)

    Have used before. Worth buying!

  7. Robert (verified owner)

  8. Michael Pumilia (verified owner)

    So far everything that I’ve ordered from Sausagemaker has been great. Thank you for doing a great job and having an exceptional variety of products.

  9. stephen waldman (verified owner)

  10. Christopher Meenan (verified owner)

Add a review

Your email address will not be published.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

Questions and answers of the customers

    Can this be used for making dry fermented sausage?
  1. 0 votes
    Q Can this be used for making dry fermented sausage? answer now

    Hi Eric,

    Protein-lined are best for dry curing as the casing shrinks with the meat as it dries which prevents air pockets where mold and/or bacteria can grow.

    Fibrous casings are plant based so they cannot be protein lined. You would have to purchase protein-lined flat collagen casings to dry with or use a natural wet hog, sheep or beef casing as those are naturally protein lined. If you have any further questions feel free to email us at [email protected]