Smoked Flavor Lined Plastic Casings
*Actual product may vary slightly from picture.

Smoked Flavor Lined Plastic Casings

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Get great smoked sausage flavor without smoking!
Casings for Any Type of Sausage - The Choice Is Yours!
  • 2" X 14" Clear Unprinted Plastic Casing With Smoked Flavor - 25 Count
    SKU: 727
  • $18.49
  • 3" X 20" Clear Unprinted Plastic Casing With Smoked Flavor - 25 Count
    SKU: 729
  • $23.49
For that great smoked flavor in your sausage without the hassle of the smoking process, here's your answer - Smoked Lined Plastic with smoked flavor on the inside of the casings. Just stuff the casings as usual, cook in the oven or smoker (without smoke) at 170 - 180 degrees until the internal temperature of the sausage reaches 165 degrees. Do not soak before stuffing. Non-porous. Non-Edible.

Approximate Stuffed Weight:
2" x 14" - 1 1/2 lbs.
3" x 20" - 3 1/2 lbs.

To order 100 count casings, choose the 25 count bundles in quantity of 4. Price discount will be reflected in your cart.
  • Use for: summer sausage, salami, bologna, trail bologna, etc.
  • Size: 2" x 14", 3" x 20"
  • Non-edible
  • Preparation: No soaking needed, use right out of the package
  • Cooking Method: oven at 170° - 185° or smoke in smoker until internal temperature reaches 165°
  • Clear, can look like a caramel color due to smoke lining
  • Tied at one end and will hold 1 1/2 - 3 lbs.

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

How To Make Sausage At Home:

Read Our
Reviews

Drew Zelenske
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smoke flavored summer sausage casings
These have changed recently.. They used to be seamless. now there is a distinct seam running the length of the casing. about half of them split down that seam when roasting. Not as good as before. I won't use these any more because of this
Brian Cacciatori
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Smoked casings split
First time using these casings and at least 30% of them split.
D. Lindow
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Summer Sausage
I tried these casing for the first time to make my summer sausage recipe. Instead of using liquid smoke, I tried using the LEM smoked casings, plus I replaced 1/4 of the salt in the recipe with smoked sea salt. The chubs were the best I have ever made. My family couldn't stop eating it. These casings are a definite winner.

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