Pre-tied Collagen Casings 90mm

Pre-tied Collagen Casings 90mm (3.5″) diameter and 2′ long, they come in 10pcs per pack. These large casings are ideal for large-diameter salami such as hard Genoa, and Mortadella. Processed from collagen from the under-side of cattle hide, the collagen is pressed and dried to a high tensile strength natural collagen casing that adheres to the ground meat inside that helps in regulating dry curing and allowing smoke to permeate when/if needed. These casing are not edible, they should be removed once ready for consumption.

Product Details:

• Non-edible
• A bundle of 10 casings
• Size: 90mm (3 1/2″) x 24
• 24″ long and approx. 3 1/2″ when stuffed*
• Stuffing capacity per casing: approx. 5.5 lbs.*
• No need to be refrigerated, these casings are shelf-stable

How to Use Collagen Casings

• Collagen casings must be pre-soaked in warm water for 3 to 5 minutes before use
• Slide individual casing on the largest stuffing tube available
• Use sausage stuffer to stuff meat into the casing until full and 2 inches remain unfilled at the end of the casing
• Use 5/8″ hog rings and pliers to clip the end of the casing closed or butcher’s twine to tie the end close
• Prick casings after stuffing to eliminate air pockets and reduce the possibility of bacterial growth
• Can be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F

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.