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Fibrous Casings - Mahogany (Venison)

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SKU: 05-0032

Our mahogany-colored fibrous casings are perfect for making venison summer sausage, salami, and other smoked venison products. Available in a wide array of sizes (see chart below), these casings come pre-tied and perforated to better adhere to the meat.

Sold in bundles of 25 casings. 

10 = 22.5lbs
25 = 50lbs

Features

  • Non-edible 
  • Perforated/Pre-Stuck
  • Come pre-tied at one end
  • Ideal for summer sausage or salami
  • Must be soaked for at least 25-30 minutes in warm water before using

View our recipe for Smoked Venison Sausage

Directions

Fibrous Casings should be soaked for at least 25-30 minutes in warm water (80-100 deg). Lay casings in water flat and submerge completely, tied end lower so that the trapped air can escape. After soaking, squeeze excess water of out of casings then start stuffing! 

Approximate stuffing weight
2½" x 14" 2 Lbs. 
2½" x 20" 3 Lbs.
2½" x 24" 4½ Lbs.


Reviews

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Customer Reviews

4.3 Based on 13 Reviews
5 ★
77% 
10
4 ★
8% 
1
3 ★
0% 
0
2 ★
0% 
0
1 ★
15% 
2
Customer Photos
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TZ
05/09/2019
Ted Z.
United States

Time to make sausage

Good product easy to use

CL
05/10/2018
cher l.
United States

I got shipped the cheat

I got shipped the cheat by mistake. I used them but i prefer the mahogany.

TZ
03/21/2018
Ted Z.
United States

Summer sausage seasoning

Very Good great taste

BS
01/11/2018
Brian S.
United States

Service

Casings were good, but took almost two weeks before they were shipped out, not 3-5 business days as advertised.

AJ
12/20/2017
andy j.
United States

1st purchase

Was pleased with the prpmptness my order was shipped. Very pleased with everything

DC
11/28/2017
Dale C.
United States

casings

I have purchased hundreds of these casings and have always been pleased with the quality.

DC
10/11/2017
Dale C.
United States

Fibrous Casings

Always use these casings in my shop. Always have satisfied customers.

DW
07/20/2017
DENNIS W.
United States

Great product

Great easy to use product

SAUSAGE CASINGS 101

The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications.

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WOOD TO MEAT PAIRING CHART

Smoking is a proficient technique that enhances meats natural flavor, but not all wood types pair well with all cuts of meat.

SEASONING & CURE CONVERSION CHART

We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat.

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