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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.


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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