Description
The Natural Beef Casings Home Pack is ideal for making Summer Sausage, Sopressata, Salami, Bologna, and Knockwurst. Home Packs are more inconsistent in terms of length compared to our butcher pack casings.
These casings vary in size and length. Casings are not edible and should be peeled after the product is made ready to eat.
Product Details:
- Not edible. The casing should be peeled before eating.
- Ideal for Summer Sausage, Sopressata, Salami, Bologna and Knockwurst
- Size: 50 – 60mm ( 2 – 2 3/8) Composed of 3-6 middles of varying lengths*
- Makes about 30 lbs. of sausage*
- Includes 1 pack per order
Preparing Natural Beef Casings
- Remove the approximate amount you will need.
- Place casings in a clean, food-safe bowl.
- Rinse the casings of salt under cool running water.
- Flush the insides of the casings to facilitate smooth casing application.
- For small casings (<42mm): place bowl in cool water to soak for about 2 hours in the refrigerator before use.
- For larger casings (>42mm): place bowl of beef bung, middles, and/or rounds in refrigerator to soak overnight before use.
- Optional for smell control – add 1/2 tsp baking soda per cup of water.
- Optional for tenderizing – squeeze a lemon or add a tablespoon of white vinegar to the soaking water to refresh casings.
Refrigeration
The natural casings should be kept refrigerated until ready for use. Unrefrigerated, these salted casings may give off a strong odor. This is Normal. 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
Don’t know which casing to use? For more information, check out our Sausage Casings 101.
*Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly the casings are filled.
M Hurt (verified owner) –
Used to case some soppressatta, just right!
Kathryn Fry (verified owner) –
Kenneth Detjen (verified owner) –
Hard to find size. Nice
Victorine Matthew (verified owner) –
Maria Pina (verified owner) –
erik skov (verified owner) –
After removing the bung from the plastic container, i used a serrated knife to cut 1/2 off the bottom of the container, slipped the soaked bung up over over the container and fastened it at the top using a strong rubberband. This made it easy to stuff the bung as the container held the opening wide open and the cut container acted as the stuffing horn. First Class Product!
MICHAEL OESTREICH (verified owner) –
Great Product with fast service.
One stop shop for me.
No need to go anywhere else.
Gail (verified owner) –
At last! A quality beef casing in a quantity suitable for home use. I’ve been making salami for many years and have had to use hog casings because beef casings were impossible to find in a reasonable quantity. I was excited to find this product and thrilled that the quality is so good – not too thick or thin, pre-tied and very clean. So easy to use too.
L g Broderick (verified owner) –
jean-eudes haeringer (verified owner) –
Will order way more!!
Frank Sstancak (verified owner) –
worked well for the sopresatta
David lange (verified owner) –
The beef casing worked great for the ring balogna. Just like the kind we had when I was a kid
Cheryl Klenner (verified owner) –
Dale Williams (verified owner) –
Fast service and excellent product
Paula Berg (verified owner) –
Worked great, I could only find pig casings here in AZ so I reluctantly went to the internet to see if I could get beef casings I found your site and ordered the beef casings and so glad I did, I made my family recipe of Swedish Korv and it was so good the casings were perfect for it. So happy I will be able to make this yearly for Christmas. Thanks