2.9 in x 20 in Mahogany Venison Sausage Casings

  • 2.9 in x 20 in Mahogany Venison Sausage Casings
  • A horizontal view of a 2.9 in x 20 in Mahogany Venison Sausage Casing
Bulk Pricing:
Buy 10 - 19 and pay only $18.99 each
Buy 20 or above and pay only $17.99 each
Availability: Ships Same Business Day
Shipping Weight:
1.00 LBS
Ship Dims:
20.00 x 2.25 x 2.90 (in)
Frequently bought together:


2.9 in x 20 in Mahogany Venison Sausage Casings


These are 3 lb capacity, mahogany casings with a venison head printed on them with 4 colors. Perfect for use when you want to give your Summer Sausage or Salami that nice professionally processed look.


  • 3 lb Capacity
  • 25 per Bundle
  • Mahogany colored summer sausage and salami casings
  • Color printed deer head and "not for sale" label on casings
  • Great for making all types of venison sausage
  • Fibrous and non-edible casings
  • This item is not 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

Meatgistics - Walton's Learning Center

Learn How to Make Homemade Summer Sausage in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

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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