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The Sausage Maker - Beef Home Pack (package of 1)
Ideal for small batches of Summer Sausage, Sopressata, Salami, Bologna, Knockwurst or other larger than average sausage. Easy Summer Sausage Recipe on Label. Composed of 3-6 middles of varying lengths. Makes about 30 lbs. of sausage. Packed cleaned, flushed, and salted to preserve freshness. Casings are not easily digestible and not recommended for eating, and should be peeled after product is made ready to eat.
The Sausage Maker - Natural Beef Rounds 38-40mm (1 1/2"-1 5/8")
Generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage and holstiener. Diameter Approximately 1 12 - 1 58 when stuffed. Casings are packed in purified salt for an indefinite shelf life and should be flushed before using. Not edible. Stuffing capacity per hank Approximately 70 lbs.
Vienna Beef Natural Casing Polish Sausage 6" 5:1 10 lbs. (Approximately 50 count)
Classic Vienna Beef Natural Casing Polish Sausage. Made in Chicago since 1893. All beef, hickory-smoked, natural casing Polish sausage. Approximately 50 Polish Sausage per 10 pound case. The Original and authentic Chicago-Style Polish. Famous Snap from the Natural Casing.
The Sausage Maker - Natural Casing Variety Pack (Hog, Sheep, Beef Middles)
Comes with three individual HomePack Casings Hog, Sheep, and Beef Middles. Please note, you may receive The Sausage Maker branded packaging, or supplier packaging, but each contains the same product. Hog Casings make between 20 to 30 lbs. of sausage depending on linksrope size. Sheep Casings make approximately 15lbs of sausage depending on stuffing style link lengths or rope stuffing. Beef Middles make about 30 lbs. of sausage.
The Sausage Maker - Natural Beef Rounds 40-43mm (1 5/8"-1 3/4")
Generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage, and holstiener. Not edible. When refrigerated, packed liberally in purified salt, they have an indefinite shelf life. Stuffing capacity per hank Approximately 75 lbs. Diameter Approximately 1 58-1 34 when stuffed.
TWO PACKS 21mm collagen casings for 50 lbs of snack sticks. For homemade Slim Jim sausage. Just add beef, venison, pork etc. 5 strands per pack. From Smokehouse Chef
TWO PACKS 21 mm for 50 lbs. Fresh collagen casings for homemade snack sticks. 21mm diameter. Each pack will fill approx 25 lbs of meat.. Beef product. Permeable and great for smoking. Use 38 OR 12 tube for fast filling. USA product.. Great for slim jims, snack sticks or other snack sausages.
Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook]
Great Sausage Recipes and Meat Curing
Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market.. Perfect for both novice and advanced sausage makers. Kutas Rytek guides you through every step of the process from grinding curing and seasoning to stuffing smoking and drying. Newly updated in it's 4th edition with over a million copies sold this book is 550 pages and includes over 190 recipes..
Sausage Making Cookbook: Guide to Making, Smoking & Curing Your Own Sausages at Home: 80 + Recipes for Pork, Beef, Veal, Chicken, Fish & Wild Game - Cool Tips, Tricks, Tools & Advice
The Sausage Maker - Natural Beef Rounds, 35-38mm
Generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage and holstiener. Casings are packed in purified salt for an indefinite shelf life and should be flushed before using. Not edible. Stuffing capacity per hank Approximately 70 lbs.. Salted casings have a very long shelf life when stored properly. Un-refrigerated, these salted casings quickly begin to give off a strong odor even though they are not spoiled.
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