Non-Edible Collagen Casings
Non-edible collagen casings are a great choice for salami, summer sausage, soppressata, and Euro-style sausages. 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 degrees F) in a 15% salt solution.