The Sausage Maker 60mm (2 3/8") Smoked Collagen Sausage Casing for Sopressata, Salami and Pepperoni

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The Sausage Maker 60mm (2 3/8") Smoked Collagen Features

• Ideal diameter for summer sausage, sopressata, smaller salami and larger pepperoni

• Edible collagen sausage casing

• Package contains 1 strand, 15” unstuffed

• Easy prep; no soaking required. Simply load onto stuffing horn and unravel

• Approximately 2 3/8” in diameter when stuffed. Stuffing capacity per package is approximately 70-80 lbs. (65 feet)

About The Sausage Maker 60mm (2 3/8") Smoked Collagen

A smoked collagen casing perfect for making larger diameter Summer Sausage, Sopressata, smaller Salami and larger Pepperoni. Edible; tender and delicate, yet durable. Ideal casings for smoking and holds up better than natural casings; collagen will adhere to meat as it is hanging, drying and is very permeable for smoke penetration. Used for making semi-dry or dry cured products, these casings are more durable to carry the weight of the meat when hanging on a smokehouse stick. Package contains 1 strand, 15” unstuffed and pictured netting. Stuffing capacity per package approximately 70-80 lbs. per package (65 feet). 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.