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2 1/2" X 20" MAHOGANY COLLAGEN PRINTED MIDDLES- 25 COUNT
Item#: 763
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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...
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2 1/2" X 20" MAHOGANY COLLAGEN PRINTED MIDDLES- 100 COUNT
Item#: 763A
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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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43MM COLLAGEN ROUNDS- 10 COUNT
Item#: 846
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Collagen Rounds are not edible and are used instead of natural casings to make ring bologna and liver sausage. Soak casings in cool water 2-3 minutes before stuffing. The casing will automatically begin to bend into a curve as it is stuffed. Use the strings on the casing to tie the two ends together. Cook in oven or smoker at 180 degrees until ...
[read more]
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43MM COLLAGEN ROUNDS- 25 COUNT
Item#: 847
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Collagen Rounds are not edible and are used instead of natural casings to make ring bologna and liver sausage. Soak casings in cool water 2-3 minutes before stuffing. The casing will automatically begin to bend into a curve as it is stuffed. Use the strings on the casing to tie the two ends together. Cook in oven or smoker at 180 degrees until ...
[read more]
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43MM COLLAGEN ROUNDS- 100 COUNT
Item#: 848
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Collagen Rounds are not edible and are used instead of natural casings to make ring bologna and liver sausage. Soak casings in cool water 2-3 minutes before stuffing. The casing will automatically begin to bend into a curve as it is stuffed. Use the strings on the casing to tie the two ends together. Cook in oven or smoker at 180 degrees until ...
[read more]
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