The Sausage Maker® 65mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 1/2" Diameter 18” Long, Stuff 2.5 Lbs Meat Per Case

Crafted from premium beef collagen, these clear sausage casings are ideal for creating a variety of cooked, semi-dry, and dried sausages. Their high tensile strength ensures they can withstand smoking and curing without bursting, while the natural collagen structure adheres seamlessly to ground meat for uniform texture and professional results. Perfect for recipes ranging from traditional salami to gourmet sausages, these casings allow smoke to permeate when needed, enhancing flavor.Designed for universal compatibility, they are easy to load onto manual, electric, or hydraulic stuffers and feature wide openings for effortless hand stuffing. With a shelf-stable design, these casings require no refrigeration or vacuum sealing for storage. When ready to use, pre-soak them in warm water for 3 to 5 minutes, then stuff and seal the ends using hog rings or butcher's twine.For optimal cooking results, ensure casings are pricked after stuffing to release air pockets and cooked at temperatures under 165°F. Whether you're smoking, curing, or baking, these collagen casings provide a dependable solution for consistent, high-quality sausages every time.

• CLEAR 65MM COLLAGEN CASINGS FOR SAUSAGE MAKING: The 65 mm, 2 1/2" diameter x 18” long 10-pack collagen casings are ideal for cooked, semi-dry, and dried sausages, including large-diameter salamis or sausages, Soppressata.
• DISCOVER PROFESSIONAL SAUSAGE MAKING WITH HIGH-TENSILE STRENGTH NATURAL SAUSAGE CASINGS: The collagen sausage skin is processed from the underside of cattle hides. It is pressed and dried to a high tensile strength that withstands smoking without bursting. The natural collagen casing adheres to the ground meat, helping regulate dry curing and allowing smoke to permeate when/if needed.
• UNIVERSAL COMPATIBILITY, EXTENDED SHELF-LIFE: The wide opening allows for hand stuffing. Slide individual casing on the largest stuffing tube available if you are using a manual, electric, or hydraulic stuffer. Your shelf-stable collagen casings can be easily stored without refrigeration or vacuum sealing.
• PREP FOR NON-EDIBLE CASINGS: Collagen casings must be pre-soaked in warm water for 3 to 5 minutes before use. Stuff meat into the casing until 2 inches remain unfilled at the end of the casing. Use 1/2″ hog rings and pliers to clip the end of the casing closed or butcher's twine to tie the end closed.
• COOK UNDER 165° F FOR OPTIMUM RESULTS: Prick casings after stuffing to remove air pockets and ensure proper airflow during cooking. Hang in a smoker or cook in the oven until the internal temperature reaches 165° F.