55-60 mm Beef Middle Casings

  • 55 to 60 mm Beef Middle Casings
  • 55-60mm Beef Middle Casings
  • A stuffed Beef Middle Casing being bent to show how it curves

Bulk discount rates

Buy 3 - 19 and pay only $34.99 each
Buy 20 or above and pay only $32.99 each

Availability: Ships Same Business Day
Shipping Weight:
3.00 LBS
Ship Dims:
5.00 x 2.75 x 8.00 (in)


55-60mm Beef Middle Casings


55-60mm Beef Middle Casings are typically used for meat products such as bologna, dry and semi dry cervelats, dry and cooked salami, kishka, or veal sausage.


  • Use for bologna, dry and cooked salami, and other large diameter meat products
  • Natural Beef Middle Casings


  • 55-60mm approximate diameter (2.25in to 2.5in)
  • Stuffs approximately 80 lb of meat per package

Prep and Use:

  • Similar use to natural hog casings, but stronger, more resilient, and more flexible
  • Rinse and soak for approximately 2 hours in lukewarm water for best results

Natural casings should be refrigerated for long term storage, however, they are completely fine to be shipped in normal ambient temperatures. If they get warm, they tend to not smell very pleasant, but simply refrigerate them upon receipt of your shipment and they will be fine. If they get warm for a temporary time frame, it will not hurt the casings and they will not go bad, but we do suggest to refrigerate them upon receipt for the best long term storage and to keep them from smelling unpleasant.

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!

View AllClose