Textile Cap-End Beef Bung Casing 120mm is a fabric alternative to a natural beef bung. The commercial quality casing is sewn on one end and can be tied off using 3/4″ or 5/8″ hog rings. Ideal for large-diameter sausages like Liverwurst, Salami Cotto, Pork Roll or other large diameter cooked sausages. Not recommended for Coppa, Dried Sausages such as Dried Salami.
The Textile Cap-End Beef Bung Casing has an impermeable vapor / moisture barrier. The barrier allows the product to be cooked with steam or water while minimizing yield loss.
Preparing The Casings
Rinse under warm water for 5 minutes prior to using.
- Size: 120mm (4.72 inches)
- Length: 24″ inches
- Stuffing capacity: 10 lbs.*
- Contains 1 beef bung
- Ideal for large-diameter sausages like Liverwurst, Salami Cotto, Pork Roll or other large diameter cooked sausages
The natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. This is Normal. Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.
Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.
Natural Casings 101
Click here for more information on what type of natural casing to use.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.