60 mm x 24 in Collagen Casings (Non-Edible)

60 mm x 24 in Collagen Casings

Walton's

Each collagen casing is 2.55" in diameter, with an overall length of 24 in, with a stuffing capacity of 2.5 lb, and sold in bundles of 25. A great casing choice for salami, summer sausage, soppressata, and Euro-style sausages. Excellent for curing, smoking or cooking many types of sausages. Collagen is a natural protein coated casing, so this casing will adhere very well to meat during and through the cooking and drying process They are inedible collagen casings and need to be prepared by the rule of 15, which is 15 minutes soaking, 15 degrees C (60 degree F) in a 15% salt solution.

Features:

• Sold in bundles of 25
• These are casings with a 2.55" diameter and overall length of 24 inches
• Stuffing capacity of 2.5 lb
• Great for salami, summer sausage and soppressata
• Do not overstuff for best results.
• Rule of 15: 15 minutes soaking, 15 degrees C (60 degree F) 15% salt solution
• A replacement for natural beef middles
• Non-edible collagen casings

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community