Manufacturer #:  23300
You’re viewing our Sausage Maker beef bung casing - 101-114 mm (4"-4 1/2"). These casings are used for large bologna, lebanon, veal sausage, capicola, and cooked salami. Make your own homemade sausage without the additives and preservatives usually found in supermarket sausages. Casings are packed in purified salt giving the product an indefinite shelf life when refrigerated. Casings have a stuffing capacity of 8-10 lbs. Flush casing prior to use.Click here to watch an instructional video on how these casings work
.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 can answer any questions you may have about our products. Scroll down to view our Sausage Maker beef bung casing - 101-114 mm (4"-4 1/2").Features:
- Generally used to make cappicola, veal sausage, large bologna, lebanon and cooked salami
- Approximately 4"-4 1/2" when stuffed
- Total stuffing capacity of 8-10 lbs.
- Keep casings refrigerated
- Dimensions: 12"L, 18"W, 1"H
- Weight: 2.0 lbs
- Made in USA