Pre-tied Mahogany Fibrous Pepperoni Casings 38mm

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SKU: 17-2101 Categories: ,


Our Pre-tied Mahogany Fibrous Pepperoni Casings 38mm is the perfect choice for making any type of pepperoni, Chorizo or other small diameter salamis or smoked sausages. No smoking is needed as the mahogany color simulates the color of smoke. Fibrous casings are non-edible and need to be peeled before eating.

The fibrous casings are flexible and strong. They provide a uniform diameter, and possess excellent smoke penetration qualities. Our fibrous casings are available in clear, mahogany, red and protein lined.

Also available: Pre-tied Clear Fibrous Pepperoni Casings 38mm

Pre-tied Mahogany Fibrous Pepperoni Casings 38mm Product Details:

  • Non-edible
  • Bundle of 10 casings
  • Size: 38mm (1 ½”) x 24
  • 24″ long and approx. 1 ½” when stuffed*
  • Stuffing capacity: approx. 1 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 3/8″ 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 0.1 lbs

    10 reviews for Pre-tied Mahogany Fibrous Pepperoni Casings 38mm

    1. Frank Euchler (verified owner)

      what more can I say. they had exactly what I wanted, and more. I got my order two days faster than the promised delivery date.

    2. jamis scapple (verified owner)

    3. Dave Larson (verified owner)

      Wanted a different size casing for Summer Sausage. These worked out well, great snacking size cut into 1/4″ coins.

    4. Thomas Howell (verified owner)

      Service was fast and friendly, product was right on the money and I’ll be ordering more again.

    5. michael Bonner (verified owner)

    6. Charlie (verified owner)

      Have used before. Worth buying!

    7. Robert (verified owner)

    8. Michael Pumilia (verified owner)

      So far everything that I’ve ordered from Sausagemaker has been great. Thank you for doing a great job and having an exceptional variety of products.

    9. stephen waldman (verified owner)

    10. Christopher Meenan (verified owner)

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    Questions and answers of the customers

      Can this be used for making dry fermented sausage?
    1. 0 votes
      Q Can this be used for making dry fermented sausage? answer now

      Hi Eric,

      Protein-lined are best for dry curing as the casing shrinks with the meat as it dries which prevents air pockets where mold and/or bacteria can grow.

      Fibrous casings are plant based so they cannot be protein lined. You would have to purchase protein-lined flat collagen casings to dry with or use a natural wet hog, sheep or beef casing as those are naturally protein lined. If you have any further questions feel free to email us at [email protected]