Jumbo Red Fibrous Casings
*Actual product may vary slightly from picture.

Jumbo Red Fibrous Casings

SKU: 1013
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Bologna lovers rejoice!
Casings for Any Type of Sausage - The Choice Is Yours!
These fibrous casings are perfect for stuffing bologna and other larger sized sausages. The fiber in these casings run lengthwise so they can be stuffed tighter without breaking. Can be stuffed to 4.69" in diameter. Comes in a bundle of six.
  • Use for: summer sausage, salami, jumbo bologna, trail bologna, etc.
  • Non-edible
  • Preparation: Soak in warm water 30 minutes prior to using
  • Cooking method: oven at 170°-185° or smoke in smoker until internal temperature of sausage reaches 165°
  • Color: Red
  • Unprinted
  • 6 pack
  • Holds up to 6 lbs. per casing

Which Casing Do I Use? | Smoking The Perfect Sausage | Casing Troubleshooting

How To Make Sausage At Home:

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Joseph Leighty
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Worked great!
I made elk Summer Sausage with this casing and smoked it at 180 degrees for about 10 hours. The casing held up perfectly and the meat delicious! It was nice to have one end tied with a loop for hanging but my only negative was there was no string included to tie the other end shut. I didn't know this going into the project or I would have bought string with the order. For what it costs some additional string should have been included. I would still buy it again and again but I would buy a roll of string or metal rings ahead of time. Great product and worked like a champ! Four stars only because of the lack of additional string.
Randy B
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My Kids love this bologna!
Ordered last year and just got around to using. Took 3 lbs of venison, 1 lb of chicken breast and 1 lb of pork sauage. Added LEM bologna pack for 5 lbs of meat, hung from oven rack with wire, cooked for 5 hrs . on 185 until internal temp reached 170 deg. Allowed to cool in fridge, then sliced with a knife. Delicious. Can't keep kids out of it.
Jim K.
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Jumbo casings
These casings hold a lot of meat, I got over 9 lbs of bologna in a full one. I suggest not stuffing quite that tight, I did have a small a inch break in the case on the diameter, not length wise. It occurred during cooking, so I didn't loose any meat and very little juice. I had to do these flat on the rack of my Masterbuilt 40" electric smoker. It took 20 hours to get the full ones to 160 degree's and the 2/3 full one took 18 hours. 2 and 2/3 casings held 25 lbs of meat. they are great for bread sized sandwiches.

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