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DIY Sausage - 17mm Mahogany Smokies Collagen Casing 4 Pack

DIY Sausage - 17mm Mahogany Smokies Collagen Casing 4 Pack

by Bearded Butchers
$38.99 - $38.99
$38.99
$38.99 - $38.99
$38.99
Size: 17mm

DIY Sausage - 17mm Mahogany Smokies Collagen Casing 4 Pack

The 17mm Bearded Butchers mahogany collagen casings are a great size of casing for making meat sticks. Edible and tender, yet still durable, these casings can be used as a replacement for natural casings and can be cooked shortly. Intended to be hung in a smokehouse, these casings can also be laid on screen in barrel style smokers (like pellet grills).

Each package contains 4 casings. 4 casings fully stuffed should hold about 25 pounds of meat. 

Compared to traditional natural casings, collagen is easy to use and does not require soaking.

Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.

Instructions:

  • Load casing onto stuffing horn
  • Extrude meat into casing
  • Cook in smokehouse
  • Cut to desired length
  • Once cooked and chilled down, vacuum seal and store fresh or frozen for best shelf life

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Description

DIY Sausage - 17mm Mahogany Smokies Collagen Casing 4 Pack

The 17mm Bearded Butchers mahogany collagen casings are a great size of casing for making meat sticks. Edible and tender, yet still durable, these casings can be used as a replacement for natural casings and can be cooked shortly. Intended to be hung in a smokehouse, these casings can also be laid on screen in barrel style smokers (like pellet grills).

Each package contains 4 casings. 4 casings fully stuffed should hold about 25 pounds of meat. 

Compared to traditional natural casings, collagen is easy to use and does not require soaking.

Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.

Instructions:

  • Load casing onto stuffing horn
  • Extrude meat into casing
  • Cook in smokehouse
  • Cut to desired length
  • Once cooked and chilled down, vacuum seal and store fresh or frozen for best shelf life
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