52 mm x 18 in Collagen Casings (Non-Edible)

SKU:
230268
  • 52 mm x 18 in Collagen Casings (Non-Edible)
  • A non-edible Collagen Casing
  • A 52 mm x 18 in non-edible Collagen Casing
  • A close up of a Collagen Casing
$14.99
Bulk Pricing:
Buy 10 - 19 and pay only $13.99 each
Buy 20 or above and pay only $12.99 each
Availability: Ships Same Business Day
Shipping Weight:
1.00 LBS
Ship Dims:
4.05 x 3.00 x 18.00 (in)
Frequently bought together:

Description

52 mm x 18 in Collagen Casings

Walton's

A great casing choice for salami, summer sausage, soppressata, and Euro-style sausages. These casings have about a 2 lb stuffing capacity. Excellent for curing, smoking, or cooking many types of sausages. Collagen is a natural protein coated casing, so this casing will adhere very well to meat during and through the cooking and drying process. They are inedible collagen casings and need to be prepared by the rule of 15, which is 15 minutes soaking, 15 degrees C (60 degree F), in a 15% salt solution.

Features:

  • 2 lb stuffing capacity
  • Sold in bundles of 25
  • These are casings with a 2.15" diameter
  • Great for salami, summer sausage, and soppressata
  • Do not overstuff for best results.
  • Rule of 15: 15 minutes soaking, 15 degrees C (60 degree F), 15% salt solution
  • A replacement for natural beef middles
  • Non-edible collagen casings

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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