Mahogany Flat Fibrous Casings 124mm

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SKU: 17-2022 Categories: ,


Mahogany Fibrous Flat Casings 124 mm are generally used for making deli meats, Bologna, Mortadella and large diameter sausages. The casing is 124mm 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.

 Our fibrous casings are available in clear, mahogany, red and protein lined. Fibrous casings are non-edible and need to be peeled before eating.

Mahogany Flat Fibrous Casings 124mm Product Details:

  • Non-edible. Peel off before eating.
  • Bundle of 10 casings
  • Size: 124mm
  • 24″ long and approx. 4 7/8″ when stuffed*
  • Stuffing capacity per casing: approx. 8 lbs.*
  • Casings are open at both ends
  • No need to be refrigerated, these casings are shelf stable

How to Use Fibrous Casings

  • Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use
  • Slide individual casing on largest stuffing tube available
  • Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing
  • Use ¾” hog rings and pliers to clip end of casing closed or butcher’s twine to tie end close
  • Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing

Return Policy
If unopened, these casings can be returned within 30 days of purchase. 

    *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.

    Additional information

    Weight 0.4 lbs

    6 reviews for Mahogany Flat Fibrous Casings 124mm

    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

      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 [email protected]

      Take care,