Fibrous Sausage Casings

from $32.75

Fibrous casings, particularly those that are "prestuck," are non-edible casings used for sausages, especially summer sausage, salami, and pepperoni, that allow for air and smoke to penetrate, aiding in the smoking and cooking process. 

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Fibrous casings, particularly those that are "prestuck," are non-edible casings used for sausages, especially summer sausage, salami, and pepperoni, that allow for air and smoke to penetrate, aiding in the smoking and cooking process. 

How to Use Fibrous Casings

  • Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use

  • Slide individual casing on largest stuffing tube available

  • Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing

  • Use hog rings and pliers to clip end of casing closed or butcher's twine to tie end close

  • Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing