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A clear collagen casing used mainly for smoked, small diameter sausages.
Note: These casings are ready to stuff. No soaking necessary. Keep edible collagen casings refrigerated. (Will keep up to 6 months).
Whether you use all beef, venison, pork, poultry or your own special blend, we’re going to help you make something far better than the packaged dogs you find at the grocery store. And most importantly, you’ll know what's in them.
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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.
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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