The Sausage Maker Inc. collagen casings now come in a kit!
Includes supplies you need to get started making larger diameter sausages, bologna, pepperoni or salami. Soak casings in lukewarm water for 3-5 min prior to stuffing. Pre-tied at one end for added convenience and efficiency. Non-edible. Can be stuffed using a traditional stuffer or simply by hand. Collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size and diameter, when compared to traditional natural casings. Commonly used to make Summer Sausage and Smaller Salami. Casings come Pre-tied on one end for convenience and efficiency. Great for smoking and dry curing!
10 x Collagen Casings – 65mm x 18″ pre-tied.
Manual Hog Ring Pliers.
1/2 inch Hog Rings – 32pcs.
2 oz. Insta-Cure.
Each casing is 18″ long and approximately 2 1/2″ in diameter when stuffed.
Stuffing capacity: approx. 2 1/2 lbs. raw product.
Non-edible Casing, peel before eating.