Manufacturer #:  23200
Youre viewing our Sausage Maker beef rounds 40-42 mm (1-1/2"-1-3/4") makes 85 lbs. Beef rounds are generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage, and holstiener. Casings are packed in purified salt and will stuff about 85 lbs. of meat. Casings should be flushed before using. Not edible. Makes up to 85 lbs. sausage. 1 lb of meat will use about 1-1/2"-1-3/4" feet of casing.Refrigeration and Shelf Life
These natural casings are shipped to you in a vacuum sealed bag packed in salt brine and they do not require refrigeration until after the sealed bag is opened. After the sealed bag is opened, the casings must be refrigerated, and they can generally be stored in their salt brine in the refrigerator for up to a year. If you will not be using all of the casings at once you can remove and rinse only the length of casings you will be using and leave the unused casings in the salt brine in the resealable zipper bag for later use. We recommend that you do not freeze the casings as they may become dry, tough, and more prone to breaking and bursting when your sausage is stuffed or cooked.
We are available to answer any questions you may have about our products. Sausage Maker beef rounds 40-42 mm (1-1/2"-1-3/4") makes 85 lbs.Features:
- For 1-1/2"-1-3/4" sausages
- Casing not edible
- 1 lb .of meat will use about 1-1/2" to 1-3/4" feet of casing
- 100% natural smoke permeable sausage casings
- Makes 85 lbs. sausage 40-42 mm (1-1/2"-1-3/4")
- Dimensions: 12"L, 18"W, 1"H
- Weight: 2.3 lbs.
- Made in USA