The Sausage Maker® 38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat

Name: The Sausage Maker® 38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat
Brand: The Sausage Maker
Price: 21.99 USD

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Product Description

The Sausage Maker Inc. Smoked Collagen Casings, 38mm. A Smoked collagen casing perfect for making bratwurst, Italian sausage, and dry cured pepperoni. Edible; tender and delicate, yet durable. Ideal casings for smoking and hold up better than natural casings. Used for making dried sausage sticks or other semi-dry or dry cured products. These casings are made to be more durable to carry the weight of the meat when hanging on a smokehouse stick. Comes with 3 half strands per package. Stuffing capacity per package approximately 60-70 lbs. per package. Collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size, when compared to traditional natural casings. Easy to use, and do not require soaking; simply unravel and load onto stuffing horn. When twisting into links, twist first link in one direction and then twist next link in the opposite direction to prevent unraveling, being careful to not over twist (maximum two full twists). Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.

• CLEAR SMOKED COLLAGEN CASINGS FOR SAUSAGE MAKING: These 38mm smoked collagen casings (1.5” diameter) are ideal for fresh sausage, cured meats, and smoked sausage, including Kielbasa and liver sausage. Made from high-quality beef collagen, they withstand the smoking process without bursting, delivering consistent results every time. • DURABLE AND EDIBLE WITH NATURAL SMOKED FLAVOR: Designed to adhere to the meat after stuffing, these thin and tender casings enhance the flavor of sausages while remaining durable enough to handle the smoking process. • NO SOAKING OR RINSING REQUIRED: These strand collagen casings are ready to use right out of the package. No soaking or rinsing is necessary—rehydration occurs naturally during cooking. Keep refrigerated to maintain flexibility. • EASY LOADING AND HIGH CAPACITY: Pleated for simple unfurling, these sausage casings easily fit onto 3/4” stuffing tubes for effortless stuffing. Each package contains 74 feet of sausage skin, with a total stuffing capacity of up to 60 lbs, depending on meat density and fill technique. • COOKING AND STORAGE INSTRUCTIONS: Store refrigerated to prevent brittleness. If casings become brittle, briefly dip them in water before use. Avoid soaking and cook under 150°F for optimal texture and flavor.

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