2.4 in x 12 in Salami Casings

SKU:
260263
  • 2.4 in x 12 in Salami Casings
  • A magnified view of a Salami Casing
$18.99
Bulk Pricing:
Buy 10 - 19 and pay only $16.99 each
Buy 20 or above and pay only $15.99 each
Availability: Ships Same Business Day
Shipping Weight:
0.04 LBS
Ship Dims:
2.40 x 4.00 x 12.00 (in)
Frequently bought together:

Description

2.4 in x 12 in Salami Casings

Walton's

These casings come pre-tied at one end and 25 per bundle. They have a 2.4 inch stuffing diameter, 12 inch overall length, and hold up to 1 lb of meat. Protein-coated fibrous helps the casing stick to the meat as it dries, this is perfect for making Hungarian Salami. They are white and speckled brown in color to mimic the appearance of beneficial white mold on the outside of dried sausage.

Features:

  • Pre-tied at one end
  • 25 per bundle
  • 2.4 in stuffing diameter and 12 in overall length
  • 1 lb stuffing capacity
  • Protein coated casing helps stick to the meat as it dries
  • A great casing choice for Hungarian brand salami
  • Fibrous and non-edible sausage casings
  • This item is non-returnable

How to Use Fibrous Casings:

  • Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use
  • Slide individual casing on largest stuffing tube available
  • Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing
  • Use hog rings and pliers to clip end of casing closed or butcher's twine to tie end close
  • Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing

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

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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