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Stuffing capacity aprrox. 150 lbs. (68 kg.). Bundle length 90 meters.The colour of the ring identifies the size of the hog casing. This size will range from 42 mm to 45 mm along the length of the strand.

Non edible beef collagen used for garlic coil and other smoked sausage.Soak for 10-30 minutes, totally immersed in cold to lukewarm 10-15% brine solution.Will stuff approx. 3-3.5 lbs. per meter (approx. 60 lbs. per bundle)

Stuffing capacity approx. 160 lbs. (72 kg.) Bundle length 90 meters.The colour of the ring identifies the size of the hog casing. This size will range from 45 mm to 48 mm along the length of the strand.

Non edible beef collagen used for garlic coil and other smoked sausage.Soak for 10-30 minutes, totally immersed in cold to luke warm 10-15% brine solution.Will stuff approx. 4 lbs. per meter (approx. 75 lbs. per bundle)

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30 ft. (10m) UMAi Dry® 50mm (2in) sausage casing Suitable for 25-30 lbs. (11-14kg) of meat Zip ties included for easy, secure closure of casings

UMAi Dry® Salumi  Dry Sausage Casing makes creating slow-fermented dry sausage easy, with no prep time required for pre-soaking or other special care. Simply tie off with zip ties and dry in normal refrigerator conditions - no expensive drying chambers, cellars, caves, or seasonal conditions required....

50mm x 25 in. gold moisture proof casing. Not for smoking. Sold by 25 priced by the piece. can be used to steam cook or a water bath up to 120 celsius or 248 fahrenheit

fibrous casings50mm x 24 in. fibrous casings Soak casing for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook. 5pack

Used to seal in the freshness of meat and poultry.20 per package 100 per packageONLY SOLD BY 20EACH OR 100 EACH

A COLLAGEN CASING PREPARED FOR DRY CURED, FERMENTED SALAMI.CAN ALSO BE USED FOR SMOKED AND COOKED SALAMIINSTRUCTIONS: SOAK IN WARM WATER FOR 15 MINS.BEFORE STUFFING..

60mm x 24 in. tan fibrous casing. Soak for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook, or dry curing. ONLY SOLD IN BUNDLES OF 25 priced per piece

moisture proof casing.Not for smoking.Sold by 25 pieces priced per piece

moisture proof casing.60mm x 24 in. gold moisture proof casing. Not for smoking.Sold by 25 pieces

moisture proof casing.60mm x 24 in. red moisture proof casing. Not for smoking.Sold by 25 pc & sold by the pc

fibrous casings60mm x 24 in. tan fibrous casing.Soak casings for 15 minutes in warm water before stuffing.Cold smoke or hot smoke and cook.

fibrous casing.60mm x 24 in. clear fibrous casing. Soak for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook.Sold by 25 pieces priced per piece

fibrous casings75mm x 24 in. tan fibrous casing. Soak casings for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook. Holds about 4 lbs each 

fibrous casings65mm x 24 in. white net imprint tan fibrous casing. Soak for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook.Sold by 25 pieces priced per piece

15 ft. (5m) UMAi Dry® 70mm (2 3/4in) sausage casing Suitable for 25-30 lbs. (11-14kg) of meat Zip ties included for easy, secure closure of casings