Description
Natural Beef Middles Casings 55-60mm are a natural sausage casing. Beef middles are often used for Sopressata, Salami and Dry Sausages. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.
What Are Beef Middles
Beef middles are the thick sections of a cow’s intestine. They are extremely durable and are generally used for making Sopressata, Salami and Dry Sausages. Beef middles are not edible and are usually peeled off prior to eating. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.
Natural Beef Middles 55-60mm Product Details:
- Non-edible
- Often used for Sopressata, Salami and Dry Sausages
- 55-60mm (2 1/8 – 2 3/8) in lenght*
- Stuffing capacity: 80-90 lbs.*
- Recommended seasoning: Salami Seasoning
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.
Evan Salim (verified owner) –
Andrew Galli (verified owner) –
We use these for one of dry salami.
Budimir Ilievski (verified owner) –
filip Filipov (verified owner) –
Sonya (verified owner) –
This is the third time I am buying beef middles from The sausagemaker.com. Fast and reliable delivery, high quality. Definitely will buy again next year.
William simms (verified owner) –
The 55-60 mm casings worked great for making salami’s. I will definitely order them again!!!
Roseann Illiano (verified owner) –
Djuro Polovina (verified owner) –
Christopher Moree (verified owner) –
Great casing for fermenting and dry curing sausages. It lasts forever in the refrigerator and is ready to use with minimal soaking.
Bo (verified owner) –
First time ordering casings. No foul smells, even after rinsing and soaking at room temperature overnight. Easy to stuff, no tears or blowouts. Much tougher to chew than a hog casing.
Lawrence Motzel (verified owner) –
Product arrives – no issues.
You really need to work on your Website and list the tracking number when it ships and also email it out.
I always have to call to ask for it and most of the time your answering service answers the phone and can not help me!!!
Joe T. (verified owner) –
Just used it this weekend. worked out well. stuffer with out breaking appart.
aida kasapovic (verified owner) –
Good, but I Still wouldn’t buy from Sausage maker any more!
Timothy Webb (verified owner) –
Very clean and consistent! worked great!
timothy white (verified owner) –
very easy to use now all I need to purchase is a sausage stuffer