16 mm Smoke Collagen Casings

  • A 16 mm Smoke Collagen Casing
  • 3-pack of Smoke Collagen Casings
  • A horizontal view of a Smoke Collagen Casing
  • A close-up view of a 16 mm Smoke Collagen Casing
  • A bunch of Smoke Collagen Casings
  • A chart of different sausage casings and the products you can make with them
$20.00 - $261.29
Shipping Weight:
17.00 LBS


16mm Smoke Colored Collagen Casings

Devro Casings

Great for making smaller diameter snack sticks and other small diameter meat snacks. Edible casings that are consistent and uniform in size.

A 3/8in or smaller straight stuffing tube is needed to stuff with this casing size. Please be aware that with this size of casing, stuffing will be difficult with a hand crank stuffer.

These casings are a Processed Stix variant. Processed Stix are primarily a smaller caliber casing specifically designed for dry or semi-dry snack sticks. They only come in a smoke color, and range in size from 15mm to 23mm and our most popular size would be the 19mm. Processed Stix have the heaviest wall weight of all of our edible collagen casings, which allows them to be hung from smoke sticks during the drying or thermal processing. There is also a very nice snap in the bite to these casings, which is great for many types of small diameter meat snacks, like everything from a traditional snack stick, or fermented snack stick, or even other dry and semi-dry sausage like a small diameter pepperoni or salami.
Strands are knotted at one end for convenience.


  • Each strand is approximately 50 feet in length
  • 8.1 lb capacity per strand
  • 3 pack capacity - 24.3 lb
  • 63 strand caddy capacity - 510 lb
  • Food Contact Items Are Non-Returnable

Stuffing Tube & Collagen Casing Sizes

Casing Size
Stuffing Tube Size
*Sizing only applicable to Walton's Sausage Stuffers and Walton's Collagen Casings

Collagen Casings Help & Information

Learn about Collagen Casings in the Walton's Learning Center Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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