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$10.49
This casing is made for use with dry-cured sausages especially. A protein coating on the inside of these casings gives them the ability to cling to the meat as it is drying. No need to be refrigerated, these casings are shelf stable due to being plant based. Soak for 10 – 20 minutes before stuffing. Not edible, peel off before eating.
| Weight | 0.25 lbs |
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Mark Huitsing (verified owner) –
Used these several times, works great.
SCOTT DETTLAFF (verified owner) –
Easy to use site, great selection, free shipping, fast delivery.
Boris Gurevich (verified owner) –
Anonymous (verified owner) –
Big R (verified owner) –
I used these casings to make bologna and they worked great. I put ten pounds in my sausage stuffer from TSM and stuffed the casings. They are easy to use no worries of breaking them. Closed the opened end with a hog ring from TSM, Weighed them when finished and they weighed out right around five pounds each. Great product and fair price. I trust TSM for all of my processing needs.
richard gheller (verified owner) –
shipping charges are too high for repeat customers. there should be some sort of incentive.
Dave Lubeski (verified owner) –
very prompt service, at a reasonable price, knowledgeable personel
richard gheller (verified owner) –
shipping too expensive on all items.
waldemar wielogorski (verified owner) –
Janet Bruelhart (verified owner) –
We will use these for smaller bits of Coppa.
richard gheller (verified owner) –
slow delivery
richard gheller (verified owner) –
David Seachrist (verified owner) –
Shipping is outrageous
John Bolser (verified owner) –
Anonymous (verified owner) –
We use the casings to make a Easter Croation traditional Jelodoz every year. It’s a egg, ham, bacon, bread and raisin creation. I know, it sounds horrible but us crazy American Croations love it. We used to have problems with one or two basically exploding while they were cooking but since I found these we haven’t had that happen in the last three years. We love this product.
olga zelentsova (verified owner) –
Using it in oven creates a perfect strong “shell”, another words, sausage has a perfect shape even after slising