30 mm Fresh Collagen Casings

30 mm Fresh Collagen Casings

Devro Casings

This is Walton's favorite option for making fresh sausage and brats. These casings are edible and consistent and uniform in size.

These casings are a Fresh collagen casings variant. Fresh casings, as the name implies, are for fresh or unsmoked sausages. All our fresh casings are clear in appearance ranging in sizes from 21 mm to 32 mm. These are meant to be used a replacement for hog or sheep casings in varying fresh sausage applications. Fresh casings are not designed to be used or hung on smoke sticks for smoking in a smokehouse. They simply do not have the strength to support the hanging weight of the product. A 30 mm or 32 mm fresh casing is what you should use for things like bratwursts, italian sausage, and other similar fresh sausages. The 32 mm is closer to the size that you may find in may store brand sausages and bratwursts, but many people prefer the slightly smaller diameter 30 mm casings when making sausage or brats.

Features:

• Each strand is approximately 50 feet in length
• 21.8 lb capacity per strand
• 2 pack capacity - 43.6 lb
• 25 strand caddy capacity - 545 lb
• Fresh collagen sausage casings should not be hung in a smokehouse
• .44 of an inch of condensed casing per lb of meat you want to stuff
• Food Contact Items Are Non-Returnable

Stuffing Tube & Collagen Casing Sizes

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.