Use inedible collagen casings for salami, summer sausage, salami, pepperoni and like products. Collagen casings are smoke permeable. They are also well suited for dry cured products. Soak inedible collagen casings in a 10-15% brine solution using regular table salt for 30 minutes befor stuffing. Brine temperature should be 72-77 deg F

• Collagen Round 40mm X 18 Clear

• 
• Price: $0.60
• For Ring Bologna, Liver Rings, and Other Ring Sausages
• View Details

• Collagen Casing Clear, 50mm x 17in 10 Count

• 
• Price: $7.30
• Clear collagen sausage casing. 50 mm in diameter, 17 inches long. String tied one end. Use for regular, fermented, or dry cured salami, summer sausage, cervalet, etc. 10 casings
• View Details

• Collagen Casing Clear, 50mm x 17in 25 Count

• 
• Price: $15.20
• Clear collagen sausage casing. 50 mm in diameter, 17 inches long. String tied one end. Use for regular, fermented, or dry cured salami, summer sausage, cervalet, etc. 25 casings
• View Details

• Collagen Casing Clear, 60mm x 26in 10 Count

• 
• Price: $10.80
• Clear collagen sausage casing. 60 mm in diameter, 26 inches long. String tied one end. Use for regular, fermented, or dry cured salami, summer sausage, cervalet, etc. 10 casings
• View Details