Description
Natural Beef Bung Casings 102-114mm are a natural sausage casing. Ideal for large-diameter sausages like Mortadella, Bologna, Salami or Coppas. Beef bung is non-edible.
What Is Natural Beef Bung Casings
Beef Bung (also known as Beef or Ox Caps) is the cow’s appendix. Beef Bung is used for large caliber sausages such as mortadella, bologna, salami or coppas. Natural beef bung has a distinctly traditional look and texture.
Natural Beef Bung 102-114mm Product Details:
- Non-edible
- Ideal for large-diameter sausages like Mortadella, Bologna, Salami or Coppas
- 102 – 114mm (4 – 4 ½) approx length per strand
- Stuffing capacity: 10 -12 lbs*
- Includes one beef bung per container
- Also available in a 2 pack container
Preparing Natural Casings
- Remove approximate amount you will need.
- Place casings in a clean food safe bowl.
- Rinse casings of salt under cool running water.
- Flush insides of casings to assist in smooth casing application.
- For small casings (<42mm): place bowl in cool water to soak for about 2 hours in refrigerator prior to use.
- For larger casings (>42mm): place bowl of beef bung, middles and/or rounds in refrigerator to soak overnight prior to use.
- Optional for smell control – add ½ tsp baking soda per cup of water.
- Optional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.
Refrigeration
The natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. This is Normal. Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.
Shipping Information
Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.
Natural Casings 101
Click here for more information on what type of natural casing to use.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Anonymous (verified owner) –
Anonymous (verified owner) –
I used the bung to make royal (venison) haggis. Worked great. I did overstuff it and had a split during the final boil but managed to save everything.
Nick Bovino (verified owner) –
Charlotte Betchan (verified owner) –
They had everything I wanted and shipped fast. I would definitely buy from them again
Marian Napoletano (verified owner) –
Excellent item for my home charcuterie. Very pleased with purchase and will continue to order from this company for my sausage making needs.
Michael Gerhold (verified owner) –
top of the line casing I have used them previously and had no problems.
Djuro Polovina (verified owner) –
Anna Militello (verified owner) –
First and foremost!! The people at the sausage maker Are very nice! Helpful ! And Knowledgeable !!! The Products are top shelf!! I have not bin disappointed yet! Keep up the great work guys and Lastly i know times are a little problematic right now I Hope you all stay healthy!! Oh and PS go back to free shipping!!! For orderâs over 50 dollars!! Thank you!
Brett Rugo (verified owner) –
Larry Kapigian (verified owner) –
As good as Bung Gets
M Hurt (verified owner) –
Fit nicely in the sealed end. Some holes farther up but they can be sewed when I do the next one.
Devan Pratt (verified owner) –
Peter Della Pelle (verified owner) –
I haven’t used these yet, but expect no problems.
Dan Thibeau (verified owner) –
Dana Palmer (verified owner) –
Iâve been ordering products from Sausage Maker for many years and not once have I been disappointed. They are a great company with consistently excellent products!!