30 mm Red Collagen Casings

SKU:
G2301310
  • Two 30 mm Red Collagen Casings
  • A 2-pack of 30 mm Red Collagen Casings
  • A horizontal view of a Red Collagen Casing
  • A chart of different sausage casings and the products you can make with them
$19.99 - $276.93
Availability:
Weight:
10.00 LBS
Frequently bought together:

Description

30 mm Red Collagen Casings

Devro Casings

Makes great looking Hot Links. Edible casings that are consistent and uniform in size.

These casings are a Processed Fine-H variant collagen casing. Fine-H casings are a heavier walled casing than the Fresh or Fine-T, but not as strong as the Processed Stix. The Fine-H casings are specifically designed to be a replacement for "Hog Gut" casings and come in a 30 mm or 32 mm size. The red casings are awesome for making hot links, or any other smoked sausage that is meant to be spicy, as it can add a great eye-popping look to your product. And the smoke or clear casings work great for smoked sausages, including things like chili dogs, german sausage, and much more.

Features:

  • Each strand is approximately 50 feet in length
  • 21 lb capacity per strand
  • 2 pack capacity - 42 lb
  • 40 strand caddy capacity - 840 lb
  • Maximum hanging length of 50 cm
  • Food Contact Items Are Non-Returnable

Stuffing Tube & Collagen Casing Sizes

Casing Size
Stuffing Tube Size
15mm
10mm
16mm
10mm
17mm
10mm
18mm
10mm
19mm
12mm
21mm
13mm
23mm
13mm
26mm
16mm
30mm
19mm
32mm
22mm
*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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