Pre-Tied Clear Fibrous Protein-Lined Casings 61mm

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$12.49

-

13 in stock

SKU: 17-2105 Categories: ,

Description

Our Pre-Tied Clear Fibrous Protein-Lined Casings 61mm are specifically for salamis. The vegetable protein helps the meat stick to the casing as the salamis dry and shrink. Our fibrous casings are available in clear, mahogany, red and protein lined.

Pre-Tied Clear Fibrous Protein-Lined Casings 61mm Product Details:

  • Non-edible
  • Bundle of 10 casings
  • Size: 61mm (2 3/8”) x 24″
  • Will shrink with the meat as the meat is dried
  • 24″ long and approx. 2 3/8″ when stuffed
  • Stuffing capacity per casing: approx. 2 ½ lbs.*
  • Casings are pre-tied at one end
  • 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 1/2″ 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 0.25 lbs

    8 reviews for Pre-Tied Clear Fibrous Protein-Lined Casings 61mm

    1. D. Starr (verified owner)

      Good price for protein lined casings

    2. Dean Bax Bax (verified owner)

      good casings

    3. Frank Krzywicki (verified owner)

    4. Anonymous (verified owner)

    5. Boris Dolgonosov (verified owner)

    6. Wade Howard (verified owner)

      I am pleased with my salami that was stuffed in these lined casings they shrink tight as the meat loses moisture

    7. Tom Miller (verified owner)

    8. Larry F Senechal (verified owner)

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    Questions and answers of the customers

      Hi and thanks for answering my previous question. In using this casing to make Soppresatta, I do not smoke the casing with the meat. I normally stuff the casing, tie the other end, and place each stuffed casing directly into my curing chamber at 50 to 55 degrees and 70% humidity. This has always been my method with natural hog casing. So, in using this casing, I want to continue to use my method. However, do I need to poke the casing at all with pin holes up and down the length once stuffed? I did poke a few pin holes on the starting end to release trapped air initially. But after that I did not poke any more holes, I simply hung them in my curing chamber. Your advice I much appreciated. Thanks.
    1. 0 votes
      Q Hi and thanks for answering my previous question. In using this casing to make Soppresatta, I do ...... Read more answer now
      A

      Yes, always prick salamis all over!!!

      These are my favorite synthetic casings too!!! I prick as I'm rolling the salami on the counter, getting it tighter and tighter. Finally, I will tie or hog ring the end.

    2. Can I use this to make Calabrian Soppresatta? I am not smoking the meat. I simply preparing the meat, stuffing the casing and then hanging in a curing chamber. Hope I got the right product. Thanks.
    3. 0 votes
      Q Can I use this to make Calabrian Soppresatta? I am not smoking the meat. I simply preparing the m...... Read more answer now
      A

      This is a perfect casing for Sopressata!!! This is my favorite casing for most of my salamis.