Beef Casings
Sourced from quality markets around the world, our complete line of Beef Casings accommodates a wide variety of sausage products. Our Beef Casings are great for making Bologna, Salami, Summer Sausage, and more!
Beef Rounds
Naturally curved casings forming a ring.
Uses :
- Ring Bologna
- Ring Liver Sausage
- Mettwurst
Diameter | Stuffing Capacity |
|---|---|
35-38 mm | 65 lb approx. |
38-40 mm | 72-75 lb |
40-43 mm | 80-82 lb |
43-46 mm | 90+ lb |
46+ mm | 100+ lb |
Beef Middles
Perfect for fresh sausage that sells fast!
Uses :
- Leona Style Sausage
- Dry and Semi Dry Cervelats
- Dried Salami
- Summer Sausage
Diameter | Stuffing Capacity |
|---|---|
50-55 mm | 55-65 lb |
55-60 mm | 80-90 lb |
60-65 mm | 90-100 lb |
65+ mm | 100+ lb |
Beef Bung Caps
The naturally closed end of beef bung caps make them perfect for large diameter sausages with a traditional “Old World” look.
Uses :
- Capocolla
- Bologna
- Head Cheese
- Cooked Salami
Milimeters | Inches |
|---|---|
90-100 mm | 3.5″ – 4″ |
100-110 mm | 4″ – 4.5″ |
110-125 mm | 4.5″ – 5″ |
125+ mm | 5″+ |
Preparation
Salted Casings
- Rinse salt from casings with fresh water.
- Soak in cool water overnight.
- Run water through the casing as you are putting them on the stuffing horn.
- Ready to stuff.
