Fibrous Casings - 10 Per Bag - Clear - 2.5 Inches By 20 Inches

Description

These Fibrous Casings are the same kind we have used for our beef and deer sausage at Ask The Meatman for over 25 years! Manufactured by Viskase in Darien, IL. Our casings are string tied at one end and and come with a cotton loop for hanging when smoking/cooking. We also provide the correct number of pre-cut butcher twine to tie the casings ends. They are nearly impossible to break while stuffing! Fibrous Casings are easy to use and store. They take smoke perfectly, and adhere to the sausage as they shrink. Soak fibrous casings in warm water (maximum 100 Degree s F water) 30 minutes before using. [Make sure you also get warm water on the inside of the casings when soaking.] All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets. Fibrous casings are NOT EDIBLE and need to be peeled away before eating. Smoked Beef or Deer Sausage needs to be smoke-cooked to an internal temperature of 152 degrees for safety! Smoked Sausages are a GREAT SUMMER TIME SNACK! The meat should be packed tightly in the casing making sure that there are no air pockets which will cause a green mold to form and off-flavors to develop. Store casings in a cool, dry place away from steam pipes or hot storage areas. Best storage temperatures are 40° - 75° F where ideal relative humidity is between 60 and 70%. Fibrous Casings, when stored properly, will last OVER 2 Years! 20" long. Packed 10 to a bundle. They smoke just as brown as a natural casing. Need not be refrigerated. Soak 20-30 minutes in tap water before using. Not edible. Stuffing capacity: approx. 3 lbs. Diameter: Approximately 2.25" when stuffed