Great, authentic taste, A+++!!!

Everything as advertised, very professional. We are looking forward to eating the sausages we made yesterday.

Used these today for a batch of Hard Salami and will be sure to keep these on hand for all those large diameter salami’s.

Used on a batch of Rosette de Lyon Salami and the fermentation time was perfect at an average temperature of 72 F. They smelled excellent when hanging in cabinet and looking forward to tasting in a couple months.

I’ve used Bactoferm LHP-DRY US for many years now when making my summer sausage. It produces very satisfying result when I want that tanginess. Never been disappointed with it. I will say the meat has to be at a temp between 80-100 degrees for 24 hours to get the maximum result.

Customers love the Canadian Bacon that I make with it!

Very easy to load on the stuffer. They do not twist and stay twisted as well as natural casings that I have used. They seam to have a better snap than the natural casings.

Great for making droerwors. Thank you!

Been using the sausage maker product for many years back when RYTEK KUTAS would answer the phone and give you some helpful tips!

The 21 mm casings worked out fine.

Makes the best sticks ever . I use it with venison and it works great !! You can cook them in the oven or put them in the smoker. I’ve done both with great success.

Everything is great. But it would be better if I could send you my products or at least photos)

I used this to make a vegan version of Cajun Boudin. As someone who grew up in Cajun country I was heartbroken to not eat this once turning vegan. This casing really helped my heart feel like home once I made my own boudin. It honestly handled really well (not as good as natural but didn’t expect that). You can overstuff a bit but not much or it will tear. It says not to cook with oil but I put a tsp of olive oil and cooked a link to see how it would come out. It came out perfectly!
I’d say you can probably steam it as well but it may make the casing expand and have a different texture which I wouldn’t mind either. Similar to the natural thing.
My only complaint is the 20mm casing I got was super tiny for boudin links. The normal size is around 32mm. I wish there were larger sized casings for larger sized links.
I will now order the 23mm to see how these do!

Great quality, it works very well for my sausage recipe.

good quality