Mahogany Fibrous Flat Casings

Mahogany Fibrous Flat Casings

(1 question)
Read 6 Reviews Write a Review

$13.49

SKU: 17-2022 Categories: ,

Description

Mahogany Fibrous Flat Casings are 124 mm in diameter and are 24″ long and approx 4 7/8″ when stuffed. The 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. These casings are plant based and have a long shelf live.

Mahogany Fibrous Flat Casings Product Details:

  • Diameter of casing: 124 mm
  • 24″ long and approx 4 7/8″ when stuffed
  • Stuffing capacity: approximately 8 lbs.
  • Quantity: bundle of 10
  • No need to be refrigerated
  • Soak 10-30 minutes in tap water before using.
  • Casing are not edible. Peel off before eating.

Additional information

Weight 0.4 lbs

6 reviews for Mahogany Fibrous Flat Casings

  1. JOHN S (verified owner) –

    Good condition and did well in preparing for stuffing. Much like the size. Could not find anyone else selling these in that size. Good price.

  2. Kyle McCormick (verified owner) –

    Standard casings

  3. John Bolser (verified owner) –

  4. John (verified owner) –

  5. Dennis Behnke (verified owner) –

  6. Riley Junek (verified owner) –

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Questions and answers of the customers

    I see there are many kinds of casings on this site. What is the mahogany fibrous casing best used for? Can I put a whole muscle in it for curing?
  1. 0 votes
    Q I see there are many kinds of casings on this site. What is the mahogany fibrous casing best used...... Read more answer now
    A

    Hi Lorin,

    Protein lined casings are best for dry curing. Natural casings are naturally protein lined, such as hog or beef casing which you can dry cure in. We also sell flat protein lined collagen casings which are great for dry curing. Any protein lined casing will adhere to the meat so it will shrink with the product as it dries, this helps prevent any bacteria or mold growth which commonly occurs due to air bubbles if a casing does not adhere well to the meat. 

    Fibrous are very strong so they are able to be stuffed very tightly, this size is normally used for bologna and then are simmered in water (not above 170 degrees) then the casing is peeled off. If you have any other questions about dry curing you can reach out to our kitchen specialist John, he has been dry curing for a long time. His email is jpaa@sausagemaker.com

    Take care,

    Meghan

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