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2" X 18" CLEAR COLLAGEN UNPRINTED MIDDLES- 10 COUNT
Item#: 802
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Non-edible, 2" X 18", clear unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold abou...
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2" X 18" CLEAR COLLAGEN UNPRINTED MIDDLES- 25 COUNT
Item#: 803
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Non-edible, 2" X 18", clear unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold abou...
[read more]
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2" X 18" CLEAR COLLAGEN UNPRINTED MIDDLES- 100 COUNT
Item#: 803A
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Non-edible, 2" X 18", clear unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold abou...
[read more]
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2" X 18"MAHOGNY COLLAGEN UNPRINTED MIDDLES- 10 COUNT
Item#: 804
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Non-edible, 2" X 18", mahogany unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold a...
[read more]
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2" X 18"MAHOGNY COLLAGEN UNPRINTED MIDDLES- 25 COUNT
Item#: 805
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Non-edible, 2" X 18", mahogany unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold a...
[read more]
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2" X 18"MAHOGNY COLLAGEN UNPRINTED MIDDLES- 100 COUNT
Item#: 805A
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Non-edible, 2" X 18", mahogany unprinted collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold a...
[read more]
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2 1/2" X 20" CLEAR COLLAGEN PRINTED MIDDLES- 10 COUNT
Item#: 760
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Non-edible, 2-1/2" X 20", clear printed collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold ab...
[read more]
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2 1/2" X 20" CLEAR COLLAGEN PRINTED MIDDLES- 25 COUNT
Item#: 761
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Non-edible, 2-1/2" X 20", clear printed collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold ab...
[read more]
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2 1/2" X 20" CLEAR COLLAGEN PRINTED MIDDLES- 100 COUNT
Item#: 761A
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Non-edible, 2-1/2" X 20", clear printed collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold ab...
[read more]
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2 1/2" X 20" MAHOGANY COLLAGEN PRINTED MIDDLES- 10 COUNT
Item#: 762
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Non-edible, 2-1/2" X 20", mahogany printed collagen middles are made of beef protein and are an alternative to fibrous casings. Unlike fibrous casings, the middle casings are designed to shrink with the meat as the sausage cools to eliminate that loose, wrinkled look.
Soak the casings for 3-5 minutes in salt water before stuffing. Casings hold...
[read more]
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