{"title":"Summer Sausage Casings","description":"\u003cp\u003e\u003cstrong\u003eSummer sausage casings from 61mm to 76mm\u003c\/strong\u003e — fibrous, collagen, and our printed deer head casings for wild game. These are the large-diameter casings that give summer sausage its thick, sliceable chub.\u003c\/p\u003e\n\n\u003cp\u003eSummer sausage is cured, stuffed into a wide casing, then cooked or smoked low and slow for hours. That calls for a casing that holds its shape under long heat and lets the sausage shrink without wrinkling or bursting. Fibrous is the traditional answer — strong, dimensionally stable, and peeled off before slicing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich size do I need?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"tsm-table-wrap\"\u003e\n\u003ctable class=\"tsm-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eFinished chub\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e61mm\u003c\/td\u003e\n\u003ctd\u003eAbout 2 1\/2\" across\u003c\/td\u003e\n\u003ctd\u003eThe classic summer sausage size\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e65mm\u003c\/td\u003e\n\u003ctd\u003eAbout 2 1\/2\" across\u003c\/td\u003e\n\u003ctd\u003eSummer sausage, soppressata, large pepperoni\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e76mm\u003c\/td\u003e\n\u003ctd\u003eAbout 3\" across\u003c\/td\u003e\n\u003ctd\u003eLarger chubs, salami, deli-style slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eFibrous, collagen or natural?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eFibrous casings are non-edible and get peeled before slicing. They're the strongest option, hold a perfectly round shape, and take smoke color well — which is why most commercial summer sausage uses them. Collagen middles in 60–68mm are edible and need no soaking, making them the easier choice for a first batch. Natural beef casings give the most traditional look and a tender bite, with more handling required.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDeer print casings for wild game.\u003c\/strong\u003e Our printed casings carry a deer head and three blank lines you can write on — the cut, the date, whose deer it was. If you're processing for friends or splitting a batch, they solve the labeling problem and look the part on the table. Available in clear and mahogany, 65mm and 76mm.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else you'll need.\u003c\/strong\u003e Summer sausage is a cured product, so along with casings you'll want a summer sausage seasoning, \u003ca href=\"https:\/\/sausagemaker.com\/products\/insta-cure-1-naturally-colored-no-red-dye\"\u003eInsta Cure #1\u003c\/a\u003e, and \u003ca href=\"https:\/\/sausagemaker.com\/products\/encapsulated-citric-acid\"\u003eencapsulated citric acid\u003c\/a\u003e if you want the tangy finish without fermenting. High temp cheese stirs straight into the mix and survives the smoker. All of it is below.\u003c\/p\u003e\n\n\u003cp\u003eLooking for something else? See our full range of \u003ca href=\"https:\/\/sausagemaker.com\/collections\/fibrous-sausage-casings\"\u003efibrous casings\u003c\/a\u003e, \u003ca href=\"https:\/\/sausagemaker.com\/collections\/collagen-casings\"\u003ecollagen casings\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-casings\"\u003esausage casings\u003c\/a\u003e, or our \u003ca href=\"https:\/\/sausagemaker.com\/collections\/snack-stick-casings\"\u003esnack stick casings\u003c\/a\u003e if you're making sticks instead.\u003c\/p\u003e","products":[{"product_id":"smoked-collagen-casings-60mm","title":"Smoked Collagen Casings 60mm","description":"\u003cp\u003e\u003cstrong\u003eSmoked Collagen Casings 60mm (single strand)\u003c\/strong\u003e\u003c\/p\u003e \n\n\u003cul\u003e\n \t\u003cli\u003eIdeal diameter for summer sausage, sopressata, smaller salami and larger pepperoni\u003c\/li\u003e\n\u003cli\u003eEdible collagen sausage casing\u003c\/li\u003e\n\u003cli\u003ePackage contains 1 strand, 15” unstuffed\u003c\/li\u003e\n\n\u003cspan class=\"a-list-item\"\u003eEasy prep; no soaking required. Simply load onto stuffing horn and unravel\u003c\/span\u003e\n\n\u003cspan class=\"a-list-item\"\u003eApproximately 2 3\/8” in diameter when stuffed. Stuffing capacity per package is approximately 70-80 lbs. (65 feet)\u003c\/span\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607204561035,"sku":"17-1414","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1414_60mmSmokedCollagen1.jpg?v=1762274646"},{"product_id":"deer-head-print-collagen-casings-65mm","title":"Deer Head Print Collagen Casings 65mm","description":"\u003cp\u003eOur Clear Collagen Middles Deer Head Print Casings 65mm have a deer printed on it with three lines for you to personalize with your message. These large casings are ideal for large-diameter salamis or sausages, \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSoppressata\u003c\/a\u003e.\u003c\/p\u003e \n\n\u003cp\u003eThese collagen middles are clear and made from processed beef hides, non-edible with a string tied at one end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eA bundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 65mm (2 1\/2″) x 18″\u003c\/li\u003e\n \t\u003cli\u003e18″ long and approx. 2 1\/2″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2.5 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf-stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use Collagen Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eCollagen casings must be pre-soaked in warm water for 3 to 5 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e 1\/2″ hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e to clip end of casing closed or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e to tie end close\u003c\/li\u003e\n \t\u003cli\u003ePrick casings after stuffing to eliminate air pockets and reduce the possibility of bacterial growth\u003c\/li\u003e\n \t\u003cli\u003eCan be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205052555,"sku":"17-1615","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1615-2.jpg?v=1762274646"},{"product_id":"mahogany-deer-print-collagen-casings-65mm","title":"Mahogany Deer Print Collagen Casings 65mm","description":"\u003cp\u003eOur Mahogany Deer Print Collagen Casings are 65mm (2.5\") in diameter, 18\" in length, and have a deer printed in white on them with three lines for you to personalize with your message. These casings are ideal for \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2lbs-8oz\/\"\u003eSummer Sausage\u003c\/a\u003e. Since they are collagen material flat casings, they do not need to be soaked for any more than 5 minutes prior to apply to stuffing tube. Try making Summer Sausage with \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-cheddar-cheese-1-lbs\/\"\u003e1\/4\" Diced Cheddar Cheese\u003c\/a\u003e, its a great way to switch things up and add a little fatty texture to an otherwise lean sausage.\u003c\/p\u003e \n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eA bundle of 10 casings\u003c\/li\u003ev\n \t\u003cli\u003eSize: 65mm (2 1\/2″) x 18″\u003c\/li\u003e\n \t\u003cli\u003e18″ long and approx. 2 1\/2″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2.5 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf-stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use Collagen Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eCollagen casings must be pre-soaked in warm water for 3 to 5 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on the largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into the casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e 1\/2″ hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e to clip the end of the casing closed or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e to tie the end close\u003c\/li\u003e\n \t\u003cli\u003ePrick casings after stuffing to eliminate air pockets and reduce the possibility of bacterial growth\u003c\/li\u003e\n \t\u003cli\u003eCan be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly casings are being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205118091,"sku":"17-1616","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1616-2.jpg?v=1762274646"},{"product_id":"pre-tied-collagen-middles-deer-head-print-casings-65mm","title":"Pre-tied Collagen Middles Deer Head Print Casings 65mm","description":"\u003cp\u003eOur Pre-tied Collagen Middles Deer Head Print Casings 65mm have a deer printed on it with three lines for you to personalize with your own message. These large casing are ideal for large diameter salamis or sausages, \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSoppressata\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThese collagen middles are clear and made from processed beef hides, non-edible with a string tied at one end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 65mm (2 1\/2″) x 18″\u003c\/li\u003e\n \t\u003cli\u003e18″ long and approx. 2 1\/2″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2.5 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use Collagen Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eCollagen casings must be pre-soaked in warm water for 3 to 5 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e 1\/2″ hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e to clip end of casing closed or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e to tie end close\u003c\/li\u003e\n \t\u003cli\u003ePrick casings after stuffing to eliminate air pockets and reduce the possibility of bacterial growth\u003c\/li\u003e\n \t\u003cli\u003eCan be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205413003,"sku":"17-1715","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1715.jpg?v=1762274646"},{"product_id":"pre-tied-mahogany-deer-print-collagen-casings-65mm","title":"Pre-tied Mahogany Deer Print Collagen Casings 65mm","description":"\u003cp\u003ePre-tied Mahogany Deer Print Collagen Casings 65mm (2.5″) in diameter, 18″ in length, and have a deer printed in white on them with three lines for you to personalize with your message. These casings are ideal for \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2lbs-8oz\/\"\u003eSummer Sausage\u003c\/a\u003e. Since they are collagen material flat casings, they do not need to be soaked for any more than 5 minutes prior to apply to stuffing tube. Try making Summer Sausage with \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-cheddar-cheese-1-lbs\/\"\u003e1\/4″ Diced Cheddar Cheese\u003c\/a\u003e, its a great way to switch things up and add a little fatty texture to an otherwise lean sausage.\u003c\/p\u003e \n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eA bundle of 10 casings\u003c\/li\u003e\n\u003cli\u003eSize: 65mm (2 1\/2″) x 18″\u003c\/li\u003e\n\u003cli\u003e18″ long and approx. 2 1\/2″ when stuffed*\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per casing: approx. 2.5 lbs.*\u003c\/li\u003e\n\u003cli\u003eNo need to be refrigerated, these casings are shelf-stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Use Collagen Casings\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eCollagen casings must be pre-soaked in warm water for 3 to 5 minutes prior to use\u003c\/li\u003e\n\u003cli\u003eSlide individual casing on the largest stuffing tube available\u003c\/li\u003e\n\u003cli\u003eUse sausage stuffer to stuff meat into the casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" rel=\"noopener\" target=\"_blank\"\u003e 1\/2″ hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" rel=\"noopener\" target=\"_blank\"\u003epliers\u003c\/a\u003e to clip the end of the casing closed or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" rel=\"noopener\" target=\"_blank\"\u003ebutcher’s twine\u003c\/a\u003e to tie the end close\u003c\/li\u003e\n\u003cli\u003ePrick casings after stuffing to eliminate air pockets and reduce the possibility of bacterial growth\u003c\/li\u003e\n\u003cli\u003eCan be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly casings are being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205445771,"sku":"17-1716","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1716-2.jpg?v=1762274646"},{"product_id":"65mm-x-24-collagen-casings-kit","title":"65mm x 18\" Collagen Casings Kit","description":"\u003cp\u003eThe Sausage Maker Inc. collagen casings now come in a kit!\u003c\/p\u003e\n\n\u003cp\u003eThis 65mm x 18\" Collagen Casings kit includes supplies you need to get started making larger diameter sausages, bologna, pepperoni or salami. Soak casings in lukewarm water for \u003cstrong\u003e3-5 min prior to stuffing\u003c\/strong\u003e. Pre-tied at one end for added convenience and efficiency. Non-edible. Can be stuffed using a traditional stuffer or simply by hand. Collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size and diameter, when compared to traditional natural casings.\u003c\/p\u003e\n\n\u003cp\u003eCommonly used to make Summer Sausage and Smaller Salami. Casings come Pre-tied on one end for convenience and efficiency. Great for smoking and dry curing!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEach casing is 18\" long and approximately 2 1\/2\" in diameter when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 2 1\/2 lbs. raw product\u003c\/li\u003e\n \t\u003cli\u003eNon-edible Casing, peel before eating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKit Includes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e10 x Collagen Casings - 65mm x 18\" pre-tied\u003c\/li\u003e\n \t\u003cli\u003eManual Hog Ring Pliers\u003c\/li\u003e\n \t\u003cli\u003e1\/2 inch Hog Rings - 32pcs.\u003c\/li\u003e\n \t\u003cli\u003e2 oz. Insta-Cure\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205740683,"sku":"17-2614","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2614-2.jpg?v=1762274649"},{"product_id":"65mm-x-24-mahogany-collagen-casings-kit","title":"65mm x 18\" Mahogany Collagen Casings Kit","description":"\u003cp\u003eThe Sausage Maker Inc. collagen casings now come in a kit!\u003c\/p\u003e \n\n\u003cp\u003eThe 65mm x 18\" Mahogany Collagen Casings kit includes supplies you need to get started making larger diameter sausages, bologna, pepperoni or salami. Soak casings in lukewarm water for \u003cstrong\u003e3-5 min prior to using\u003c\/strong\u003e. Pre-tied at one end for added convenience and efficiency. Can be stuffed using a traditional stuffer or simply by hand.\u003c\/p\u003e\n\n\u003cp\u003eCollagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size and diameter, when compared to traditional natural casings.\u003c\/p\u003e \n\n\u003cp\u003eCommonly used to make Summer Sausage and Smaller Salami. Great for smoking and dry curing!\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEach casing is 18\" long and approximately 2 1\/2\" in diameter when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 2 1\/2 lbs. raw product\u003c\/li\u003e\n \t\u003cli\u003eNon-edible, peel off before eating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKit Includes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e10 Mahogany Deer print Collagen Casings - 65mm x 18\" pre-tied\u003c\/li\u003e\n \t\u003cli\u003ePair of Manual Hog Ring Pliers\u003c\/li\u003e\n \t\u003cli\u003e1\/2 inch Hog Rings - 32pcs.\u003c\/li\u003e\n \t\u003cli\u003e2 oz. Insta-cure\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205773451,"sku":"17-2616","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2616-2.jpg?v=1762274649"},{"product_id":"clear-fibrous-summer-sausage-casings-61mm","title":"Clear Fibrous Summer Sausage Casings 61mm","description":"Our Clear Fibrous Summer Sausage Casings 61mm is generally used to make beef or\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e summer sausage.\u003c\/a\u003e \u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. The clear casings smoke just as brown as a natural casing.\u003c\/span\u003e\n\n\u003cstrong\u003eClear Fibrous Summer Sausage Casings 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8”) x 24\"\u003c\/li\u003e\n \t\u003cli\u003e24\" long and approx. 2 3\/8\" when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2 ½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are open at both ends\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2\" \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\n\n ","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612384526475,"sku":"17-2012","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2012-2.jpg?v=1762274649"},{"product_id":"mahogany-fibrous-summer-sausage-casings-61mm","title":"Mahogany Fibrous Summer Sausage Casings 61mm","description":"Our Mahogany Fibrous Summer Sausage Casings 61mm u\u003cspan\u003esed for \u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage\u003c\/a\u003e, semi-dry sausages and cooked salamis. \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\nThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke.\n\n\u003cstrong\u003eMahogany Fibrous Summer Sausage Casings 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8\") x 24\u003c\/li\u003e\n \t\u003cli\u003e24\" long and approx. 2 3\/8\" when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are open at both ends\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available.\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2\u003c\/span\u003e″ hog rings\u003c\/a\u003e and\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612384592011,"sku":"17-2013","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2013-2.jpg?v=1762274649"},{"product_id":"red-fibrous-vension-printed-casings-61mm","title":"Red Fibrous Vension Printed Casings 61mm","description":"Red Fibrous Vension Printed Casings 61mm \u003cspan\u003eis generally used to make beef or\u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined. \u003c\/span\u003e\n\n\u003cspan\u003eThe red colored fibrous sausage casings are open on both ends. These high quality sausage casings have the Deer Head Logo and are printed wth  “VENISON SAUSAGE – NOT FOR SALE”. \u003c\/span\u003e\n\n\u003cstrong\u003eRed Fibrous Vension Printed Casings 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10\u003c\/li\u003e\n \t\u003cli\u003e\u003cspan\u003eCasings are open on both ends\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli\u003eSize: 12\" long and approx. 2 3\/8\" when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 1½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are open at both ends\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e 1\/2 hog rings\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612384657547,"sku":"17-2014","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2014-2.jpg?v=1762274649"},{"product_id":"clear-fibrous-salami-casings-76mm","title":"Clear Fibrous Salami Casings 76mm","description":"Clear Fibrous Salami Casings 76mm is used for making a salami or summer sausage. \u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke.\u003c\/span\u003e\n\n\u003cstrong\u003eClear Fibrous Salami Casings 76mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 76mm (3\") x 24\"\u003c\/li\u003e\n \t\u003cli\u003e24\" long and approx. 3\" when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eCasings are open at both ends\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 5 lbs.*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612384723083,"sku":"17-2016","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2016-2.jpg?v=1762274649"},{"product_id":"fibrous-deer-head-print-casings-76mm10pcs","title":"Fibrous Deer Head Print Casings 76mm","description":"Fibrous Deer Head Print Casings 76mm is used for making a salami or summer sausage.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke.\u003c\/span\u003e\n\n\u003cspan\u003eThese high quality sausage casings have the Deer Head Logo. \u003c\/span\u003eCasings are open at both ends.\n\n\u003cstrong\u003eFibrous Deer Head Print Casings 76mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 76mm (3″) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 3″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 5 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are open at both ends\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612384788619,"sku":"17-2018","price":15.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2018-2.jpg?v=1762274649"},{"product_id":"pre-tied-clear-fibrous-summer-sausage-casings-61mm","title":"Pre-tied Clear Fibrous Summer Sausage Casing 61mm","description":"Our Pre-tied Clear Fibrous Summer Sausage Casing 61mm is generally used to make beef or\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. The clear casings smoke just as brown as a natural casing.\u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8”) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 2 3\/8″ when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2 ½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612385116299,"sku":"17-2102","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2102-2.jpg?v=1762274653"},{"product_id":"pre-tied-mahogany-fibrous-summer-sausage-casing-61mm","title":"Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm","description":"Our Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm is generally used to make beef or\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. \u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8”) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 2 3\/8″ when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2 ½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612385149067,"sku":"17-2103","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2103-2.jpg?v=1762274653"},{"product_id":"pre-tied-red-fibrous-venison-printed-casings-61mm","title":"Pre-tied Red Fibrous Venison Printed Casings 61mm","description":"\u003cp\u003eOur Pre-tied Red Fibrous Venison Printed Casings 61mm \u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eare generally used to make beef or\u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e Our fibrous casings are available in clear, mahogany, red, and protein-lined.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe red colored fibrous sausage casings are open on both ends. These high-quality sausage casings have the Deer Head Logo and are printed wth “VENISON SAUSAGE – NOT FOR SALE”. \u003c\/span\u003e \u003cstrong\u003ePre-tied Red Fibrous Venison Printed Casings 61mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eBundle of 10\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCasings are open on both ends\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eSize: 12″ long and approx. 2 3\/8″ when stuffed*\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per casing: approx. 1½ lbs.*\u003c\/li\u003e\n\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n\u003cli\u003eNo need to be refrigerated; these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n\u003cli\u003eUse sausage stuffer to stuff meat into casing until full, and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003e \u003c\/span\u003e1\/2 hog rings\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" rel=\"noopener\" target=\"_blank\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" rel=\"noopener\" target=\"_blank\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end closed\u003c\/li\u003e\n\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e \u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly casings are being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612385181835,"sku":"17-2104","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2104-2.jpg?v=1762274653"},{"product_id":"pre-tied-fibrous-deer-head-print-casings-76mm","title":"Pre-tied Fibrous Deer Head Print Casings 76mm","description":"Our Pre-tied Fibrous Deer Head Print Casings 76mm have a deer printed on it with three lines for you to personalize with your own message. These casing are ideal for Large diameter salamis or sausages, \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSoppressata\u003c\/a\u003e, formed deli meats.\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. The clear casings smoke just as brown as a natural casing.\u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Fibrous Deer Head Print Casings 76mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 76mm (3″) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 3″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 5 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43612385312907,"sku":"17-2108","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2108-2.jpg?v=1762274653"},{"product_id":"hi-temp-cheddar-cheese-1-lb","title":"High Temp Cheddar Cheese 1 lb","description":"\u003cp\u003eHigh Temp Cheddar Cheese 1 lb. is made specifically to withstand smoking and grilling temperatures up to 400°F. High temperature cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures. High Temp Cheese gives a creamy flavor to your sausage products. The 1\/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high temp cheddar cheese is ideal for \u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" rel=\"noopener\" target=\"_blank\"\u003esummer sausage\u003c\/a\u003e, cheese franks or brats. Our cheese also comes in 1 lb. and 5 lb., bags. We have the following types available:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-bleu-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eBleu Cheese\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-mozzarella-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMozzarella\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-pepper-jack-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003ePepper Jack\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-swiss-cheese-1-lb\/\"\u003eSwiss.\u003c\/a\u003e For best results, we recommend using 5-10% cheese to ground meat or 0.5 to 1 lb cheese per 10 lbs. of meat. \u003cstrong\u003eKeep refrigerated. Freezing not recommended.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMelting point of cheese is 400°F in sausage\u003c\/li\u003e\n\u003cli\u003eUse 1 lb. of cheese per 10-12 lbs. of meat\u003c\/li\u003e\n\u003cli\u003eNet weight: 1 lb. (16 oz.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e During warmer months of the year, we will be shipping cheese on Monday's and Tuesday's ONLY. If your order is placed on any other day of the week, it will not be shipped until the following Monday or Tuesday. Sorry for any inconvenience this may cause.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens: Milk\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619275276427,"sku":"12-2110","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Cheddar-Cheese-1lb-Bag-main.jpg?v=1755117760"},{"product_id":"game-summer-sausage-seasoning-2lbs-14oz","title":"Game Summer Sausage Seasoning 2lbs 14oz","description":"Our best summer sausage seasoning, the Game Summer Sausage Seasoning (2 lbs. 14 oz.), is perfect for making flavorful cooked summer sausage. While cooked sausage may have a shorter shelf life than dry or semi-dry cured varieties, many hunters prefer its rich taste and satisfying texture. Made with salt, dextrose, spices (including whole mustard seed), monosodium glutamate, corn starch, citric acid, garlic powder, and natural spice extractives, this blend delivers authentic, savory flavor in every bite.\n\nThis best summer sausage seasoning pairs perfectly with a blend of beef and pork or venison and pork, ensuring the final sausage stays juicy and flavorful.\n\nThe seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush it with your hand to loosen it.\n\u003cul\u003e\n \t\u003cli\u003e\n\u003cstrong\u003eRecommended Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-mahogany-fibrous-summer-sausage-casing-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Mahogany Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-clear-fibrous-summer-sausage-casings-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eReady to Use\u003c\/strong\u003e\n\u003cspan\u003eBecause Game Summer Sausage Seasoning 2lbs 14oz comes pre-blended, it saves you the time and effort of mixing the ingredients themselves. No additional salt is needed. Store in a cool dry space.\u003c\/span\u003e\n\u003cul\u003e\n \t\u003cli\u003eNet weight: 46 oz. (2 lbs. 14 oz.)\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003e\u003cstrong\u003e10 lbs. Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n \t\u003cli\u003e8lbs. Venison\u003c\/li\u003e\n \t\u003cli\u003e2level teaspoons \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-1-1-lb\/\"\u003elnstacure #1\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003e2lbs. Pork trimming\u003c\/li\u003e\n \t\u003cli\u003e9 oz. Summer Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\nGrind all meat through a 3\/16″ grinder plate. The pork fat or trimmings should be ground through a 3\/4″ plate. Place all ground meat and fat trimmings into a mixing lug and mix well.\n\nDeer sausage should be stuffed into a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-mahogany-fibrous-summer-sausage-casing-61mm\/\"\u003ePre-tied Mahogany Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e or a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-clear-fibrous-summer-sausage-casings-61mm\/\"\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e. Be sure to perforate casings using a \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/sausage-pricker\/\" target=\"_blank\" rel=\"noopener\"\u003eSausage Pricker\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto remove air pockets.\n\nPlace in smokehouse preheated to 120-130°F. Apply heavy smoke and keep at this temperature for 3-4 hours. Raise the temperature to 165-170°F and cook until the internal temperature reaches 152°F.\n\nOnce cooked, rinse the sausages with cold water until the internal temperature drops to at least 120 °F.\n\nFinally, transfer the sausages to the refrigerator and allow them to rest for at least 24 hours.\n\n\u003cstrong\u003eAllergens: MSG and soybean oil used in aiding mixing\u003c\/strong\u003e\n\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619373318283,"sku":"12-1024","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1024-2.jpg?v=1753150209"},{"product_id":"jalapeno-summer-sausage-seasoning-2lbs-8oz","title":"Jalapeno Summer Sausage Seasoning 2lbs 8oz","description":"Our Jalapeno Summer Sausage Seasoning (2 lbs. 8 oz.) is a well-balanced blend of spices with a mild touch of jalapeno, specially crafted for your summer sausage seasoning recipes. It contains salt, corn syrup solids, jalapeno peppers, dextrose, whole mustard seed, corn starch, and natural spices, ensuring a rich and flavorful sausage every time.\n\nDesigned for a subtle jalapeno kick, this seasoning enhances the natural aroma and taste of the meat without overpowering it, allowing the savory flavors to shine through.\n\u003cul\u003e\n \t\u003cli\u003eNet Weight: 2lbs, 8oz\u003c\/li\u003e\n \t\u003cli\u003eYield:  Makes 50 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHelpful Tips\n\u003c\/strong\u003e\u003cspan\u003eBecause the Jalapeno Summer Sausage is smoked, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-1-5-lbs\/\"\u003eInsta Cure™ #1  (sold separately) needs to be added to the recipe.\u003c\/a\u003e\u003c\/span\u003e\n\n\u003cstrong\u003e10 lbs Summer Sausage Seasoning Recipe\u003c\/strong\u003e\n\n\u003cstrong\u003eWhat You’ll Need\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e8 lbs. Venison\u003c\/li\u003e\n \t\u003cli\u003e2 level tsp \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-1-5-lbs\/\"\u003eInsta Cure #1\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003e2 lbs. pork trimming\u003c\/li\u003e\n \t\u003cli\u003e7 oz Jalapeno Summer seasoning\u003c\/li\u003e\n \t\u003cli\u003eFibrous casings between 60- 76 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCooking Process\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eGrind meat through a 3\/16-inch plate and pork fat through a 3\/4-inch plate.\u003c\/li\u003e\n \t\u003cli\u003eMix all ground meat and fat trimmings with ingredients in a mixer.\u003c\/li\u003e\n \t\u003cli\u003eStuff into 60 to 76-mm fibrous casings.\u003c\/li\u003e\n \t\u003cli\u003ePreheat the smokehouse to 120-130°F and place the stuffed casings inside.\u003c\/li\u003e\n \t\u003cli\u003eApply heavy smudge and smoke for 3-4 hours at this temperature.\u003c\/li\u003e\n \t\u003cli\u003eRaise the smokehouse temperature to 165°F and cook until the internal temperature reaches 152°F.\u003c\/li\u003e\n \t\u003cli\u003eAfter cooking, shower with cold water until the internal temperature drops to at least 120°F.\u003c\/li\u003e\n \t\u003cli\u003ePlace in a 45°F cooler for at least 24 hours before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619375480971,"sku":"12-1048","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1048-2.jpg?v=1753150223"},{"product_id":"summer-sausage-seasoning-kit","title":"Summer Sausage Seasoning Kit","description":"Our Summer Sausage Seasoning Kit contains everything you need to make 25 lbs of delicious summer sausage.\n\n\u003cstrong\u003eKit consists of:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2-lbs-8-oz\/\" target=\"_blank\" rel=\"noopener\"\u003eOur best selling Summer Sausage Seasoning 2lb 8oz\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/76mm-3-x-24-clear-fibrous-salami-casings-10pcs\/\" target=\"_blank\" rel=\"noopener\"\u003e5 Clear Fibrous Casings: 76 mm (3″ x 24″)\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003eHog Rings and Pliers\u003c\/li\u003e\n \t\u003cli\u003eInsta-Cure #1\u003c\/li\u003e\n \t\u003cli\u003eHickory Liquid Smoke\u003c\/li\u003e\n \t\u003cli\u003eSausage Pricker\u003c\/li\u003e\n \t\u003cli\u003eInstructions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFibrous Casings\u003c\/strong\u003e\n\u003cspan\u003eA fibrous casing generally used for making a salami or a summer sausage. The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. They smoke just as brown as a natural casing. No need to be refrigerated, these casings are shelf stable due to being plant based. \u003c\/span\u003e\u003cstrong\u003eSoak 10-30 minutes in tap water before using.\u003c\/strong\u003e\u003cspan\u003e Not edible, peel off before eating.\u003c\/span\u003e\n\n\u003cstrong\u003eAllergens: Milk and soybean oil used as a mixing aid\u003c\/strong\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619377676427,"sku":"12-1610","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/TSM-Summer-Sausage-Kit-min.jpg?v=1765475057"},{"product_id":"encapsulated-citric-acid","title":"Encapsulated Citric Acid","description":"\u003cp\u003eEncapsulated Citric Acid gives summer sausage and snack sticks the tangy \"snap\" of a fermented sausage without the fermentation step. A protective coating keeps the acid inactive through mixing and stuffing, then releases it during cooking for a consistent, well-balanced tang.\u003c\/p\u003e\n\u003cp\u003eLowering the pH does two things: it delivers that traditional fermented-style flavor, and it shortens drying time for a firmer finished sausage. Ideal for home processors and commercial use alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDelivers fermented-style tang with no fermentation step\u003c\/li\u003e\n\u003cli\u003eEncapsulated coating stays inactive through mixing and stuffing\u003c\/li\u003e\n\u003cli\u003eReleases at 150°F internal temperature\u003c\/li\u003e\n\u003cli\u003eLowers pH for a firmer sausage and shorter drying time\u003c\/li\u003e\n\u003cli\u003eUse 1 oz per 8 lbs of ground meat; One packet (3 oz) treats 24 lbs of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eGrind all meat to final grind.\u003c\/li\u003e\n\u003cli\u003eMix in all seasonings \u003cem\u003eexcept\u003c\/em\u003e the Encapsulated Citric Acid.\u003c\/li\u003e\n\u003cli\u003eAdd the Encapsulated Citric Acid last and mix just enough to distribute it evenly.\u003c\/li\u003e\n\u003cli\u003eStuff, then smoke and cook.\u003c\/li\u003e\n\u003cli\u003eInternal temperature must reach 150°F for the acid to release.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Never run Encapsulated Citric Acid through the grinder, and don't over-mix it. Both rupture the capsules and release the acid early, which breaks down the protein bind before you stuff and leaves you with a crumbly sausage.\u003c\/p\u003e\n\u003cp\u003eFor a naturally fermented tang instead, see our \u003ca href=\"https:\/\/sausagemaker.com\/collections\/bactoferm\"\u003eBactoferm starter cultures\u003c\/a\u003e, or read \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/which-bactoferm-starter-culture-should-i-use-a-guide-by-sausage-type\"\u003ewhich starter culture to use by sausage type\u003c\/a\u003e. Pair with \u003ca href=\"https:\/\/sausagemaker.com\/collections\/fibrous-sausage-casings\"\u003efibrous casings\u003c\/a\u003e for summer sausage or \u003ca href=\"https:\/\/sausagemaker.com\/collections\/collagen-casings\"\u003e19mm collagen casings\u003c\/a\u003e for snack sticks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStore in a cool, dark place.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435675787,"sku":"11-1033","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/encapsulated-citric-acid-3oz.jpg?v=1790861094"},{"product_id":"insta-cure-1-naturally-colored-no-red-dye","title":"Insta Cure™ #1 Pink Curing Salt – Prague Powder #1, No Red Dye","description":"\u003cp\u003e\u003cstrong\u003eInsta Cure™ #1 is pink curing salt — also sold as Prague Powder #1, Cure #1, or pink cure — made with 6.25% sodium nitrite and colored with annatto instead of synthetic red dye.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it for any meat that will be cooked, brined, smoked, or canned: \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-seasoning\"\u003esausage of all kinds\u003c\/a\u003e, poultry, fish, ham, bacon, luncheon meats, corned beef, and more. As a rule of thumb, 1 teaspoon cures 5 lbs of ground meat.\u003c\/p\u003e\n\u003cp\u003eCuring with sodium nitrite protects against \u003cem\u003eClostridium botulinum\u003c\/em\u003e, the bacterium behind botulism, during the long cooking times, low temperatures, and limited oxygen that smoked and dry-cured sausage require. It also fixes the cured flavor most people recognize as \"properly made,\" and stabilizes the reddish-pink color in the finished product by reacting with the meat's myoglobin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade without synthetic dyes.\u003c\/strong\u003e We worked with our suppliers to replace the red colorant in the original formula with annatto, a natural spice-derived colorant. The cure strength and usage rates are unchanged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1 is not interchangeable with Insta Cure #2.\u003c\/strong\u003e Cure #1 contains sodium nitrite only and is for products that will be cooked, smoked, or brined and eaten within weeks. \u003ca href=\"https:\/\/sausagemaker.com\/products\/insta-cure-2-naturally-colored-no-red-dye\"\u003eInsta Cure #2\u003c\/a\u003e also contains sodium nitrate, which breaks down slowly over months, and is for dry-cured salami and whole muscles aged without cooking. Using the wrong one is the most common mistake in home curing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1 Usage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral rule of thumb:\u003c\/strong\u003e for quick, easy calculating with sausage, 1 teaspoon per 5 lbs of ground meat is fine.\u003c\/p\u003e\n\u003cp\u003eSee the table below for maximum usage (156 ppm) and the TSM-recommended 130 ppm for adding Prague Powder #1 directly to \u003cstrong\u003eground meat\u003c\/strong\u003e for sausage intended for smoking or dry curing (2–4 week recipes):\u003c\/p\u003e\n\u003cdiv class=\"tsm-table-wrap\"\u003e\n\u003ctable class=\"tsm-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eInsta Cure #1\u003c\/th\u003e\n\u003cth\u003eMAXIMUM — meat cured @ 156 ppm nitrite*\u003c\/th\u003e\n\u003cth\u003eTSM recommended — meat cured @ 130 ppm nitrite\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 oz.\u003c\/td\u003e\n\u003ctd\u003e25 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e30 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 oz.\u003c\/td\u003e\n\u003ctd\u003e50 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e60 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4 oz.\u003c\/td\u003e\n\u003ctd\u003e100 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e120 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8 oz.\u003c\/td\u003e\n\u003ctd\u003e200 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e240 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 lb. (16 oz)\u003c\/td\u003e\n\u003ctd\u003e400 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e480 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 lbs. (32 oz)\u003c\/td\u003e\n\u003ctd\u003e800 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e960 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 lbs. (80 oz)\u003c\/td\u003e\n\u003ctd\u003e2,000 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e2,400 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e* 156 ppm is the maximum allowable ingoing nitrite into comminuted (ground) meat according to the Food Safety and Inspection Service (FSIS), a division of the USDA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrine and Immersion Curing (Poultry, Ham, Bacon)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImmersion only.\u003c\/strong\u003e For a basic bacon or ham brine that \u003cstrong\u003ewill not\u003c\/strong\u003e be used to pump (usually at 10–12%) into the meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 gallon water\u003c\/li\u003e\n\u003cli\u003e4 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. to 1.25 lbs. salt (pickling or kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8–12 oz. white sugar (\u003cstrong\u003emedium dark brown sugar\u003c\/strong\u003e for bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food-grade container, cover all whole-muscle pieces completely with brine and refrigerate:\u003c\/p\u003e\n\u003cp\u003eChicken\/turkey for 1–2 days\u003cbr\u003ePork loin for 4–7 days\u003cbr\u003eSmall ham (5–8 lbs) for 7–10 days\u003cbr\u003eLarge ham (10–15 lbs) for 14–21 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral rule of thumb:\u003c\/strong\u003e about 2 days of immersion wet curing per 1 inch of meat thickness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStitch-Pumping 10% and Brining\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a basic bacon or ham brine that \u003cstrong\u003ewill\u003c\/strong\u003e be used to pump 10% into the meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 gallon water\u003c\/li\u003e\n\u003cli\u003e3 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. to 1.25 lbs. salt (pickling or kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8–12 oz. white sugar (\u003cstrong\u003emedium dark brown sugar\u003c\/strong\u003e for bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food-grade container, cover all whole-muscle pieces completely with brine and refrigerate:\u003c\/p\u003e\n\u003cp\u003eChicken\/turkey for 12 hours to 1 day\u003cbr\u003ePork loin for 2–4 days\u003cbr\u003eSmall ham (5–8 lbs) for 4–6 days\u003cbr\u003eLarge ham (10–15 lbs) for 7–10 days\u003c\/p\u003e\n\u003cp\u003eFor corned beef specifically, our \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/making-corned-beef-at-home\"\u003eguide to making corned beef at home\u003c\/a\u003e walks through the full brining schedule.\u003c\/p\u003e\n\u003cp\u003eUsing a meat pump shortens brining time by about half, and you will use less cure and get more consistent results. Less brining time means less chance of failure — invest in a \u003ca href=\"https:\/\/sausagemaker.com\/products\/meat-pump\"\u003emeat pump\u003c\/a\u003e with perforated needles if you plan to brine bacon, hams, and especially poultry. You'll find the rest of our \u003ca href=\"https:\/\/sausagemaker.com\/collections\/curing-ingredients\"\u003ecuring ingredients\u003c\/a\u003e here, including salt, sugar cure, and binders.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"4 oz","offer_id":46887586889867,"sku":"11-1052","price":4.99,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":43663949987979,"sku":"11-1053-D","price":7.99,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":43663950020747,"sku":"11-1054-D","price":10.99,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":46887586922635,"sku":"11-1055","price":17.99,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":46887586955403,"sku":"11-1056","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/INSTA-Cure-_16oz-Dye-free-FRONT-1_d50ec5aa-c424-46b5-a050-0960bc2701e3.jpg?v=1753204224"},{"product_id":"hot-pepper-spice-lined-casing-65mm-x-20-3-pack","title":"Hot Pepper Spice Lined Casing 65mm x 20\" (3-pack)","description":"\u003cp\u003eGive your homemade salami a bold, spice-crusted finish with our Red Pepper \u0026amp; Paprika Sausage Casings. Each 20\" casing is lined with crushed red pepper and paprika, adding a flavorful, colorful coating directly to the outside of your finished sausage.\u003c\/p\u003e\n\u003cp\u003eSimply stuff the casing with your seasoned ground meat and cook in an oven or smoker using indirect heat. As the sausage cooks, the heat releases the spices from the lining, allowing them to adhere to the surface of the meat and create a distinctive red pepper and paprika crust.\u003c\/p\u003e\n\u003cp\u003eOnce cooking is complete and the sausage has cooled, use the attached string to help pull and peel away the casing. What remains is a beautifully spice-crusted salami that's ready to slice and serve.\u003c\/p\u003e\n\u003cp\u003ePerfect for homemade salami, summer sausage, and other cooked specialty sausages when you want an impressive appearance and an extra layer of flavor without the hassle of applying a spice coating by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStuffed Diameter: 65mm\u003c\/li\u003e\n\u003cli\u003eLength: 20\"\u003c\/li\u003e\n\u003cli\u003eLined with crushed red pepper and paprika.\u003c\/li\u003e\n\u003cli\u003eDesigned for oven or smoker cooking with indirect heat.\u003c\/li\u003e\n\u003cli\u003eSpices transfer from the casing to the meat during cooking.\u003c\/li\u003e\n\u003cli\u003ePull string helps make casing removal easy.\u003c\/li\u003e\n\u003cli\u003eProduces an attractive spice-crusted finished sausage.\u003c\/li\u003e\n\u003cli\u003e3 casings per package (Food Grade polypropylene).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":49349296783499,"sku":"17-2240","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/3-pack-hot-pepper-spice-lined-casings.jpg?v=1789655721"},{"product_id":"black-pepper-spice-lined-casing-60mm-x-20-3-pack","title":"Black Pepper Spice Lined Casing 65mm x 20\" (3-pack)","description":"\u003cp\u003eGive your homemade salami a bold, pepper-crusted finish with our Black Pepper Sausage Casings. Each 20\" casing is lined with black pepper, adding a classic peppery flavor and distinctive coating directly to the outside of your finished sausage.\u003c\/p\u003e\n\u003cp\u003eSimply stuff the casing with your seasoned ground meat and cook in an oven or smoker using indirect heat. As the sausage cooks, the heat releases the black pepper from the lining, allowing it to adhere to the surface of the meat and create a flavorful black pepper crust.\u003c\/p\u003e\n\u003cp\u003eOnce cooking is complete and the sausage has cooled, use the attached string to help pull and peel away the casing. What remains is a beautifully pepper-crusted salami that's ready to slice and serve.\u003c\/p\u003e\n\u003cp\u003ePerfect for homemade salami, summer sausage, and other cooked specialty sausages when you want an impressive appearance and an extra layer of pepper flavor without the hassle of applying a spice coating by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStuffed Diameter: 65mm\u003c\/li\u003e\n\u003cli\u003eLength: 20\"\u003c\/li\u003e\n\u003cli\u003eLined with black pepper\u003c\/li\u003e\n\u003cli\u003eDesigned for oven or smoker cooking with indirect heat\u003c\/li\u003e\n\u003cli\u003eBlack pepper transfers from the casing to the meat during cooking\u003c\/li\u003e\n\u003cli\u003ePull string helps make casing removal easy\u003c\/li\u003e\n\u003cli\u003eProduces an attractive black pepper-crusted finished sausage\u003c\/li\u003e\n\u003cli\u003e3 casings per package (food grade polypropylene casings)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":49349309694091,"sku":"17-2239","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/3-pack-black-pepper-spice-lined-casings.jpg?v=1789655464"},{"product_id":"cheddar-summer-sausage-kit","title":"Cheddar Summer Sausage Kit","description":"\u003cp\u003eThis Cheddar Summer Sausage Kit is everything but the meat. Our own summer sausage seasoning, the casings to stuff it into, a pound of high temp cheddar that holds its shape in the smokehouse, and the Insta Cure #1 the recipe calls for — portioned for a single 10 lb. batch, so nothing is missing and nothing goes to waste.\u003c\/p\u003e\n\u003cp\u003eAdd 10 lbs. of beef, pork, venison, or a blend and follow the recipe below. Every piece in this kit is something we make or pack ourselves in Buffalo, New York, and each one is sold separately if you want to reorder just the part you ran out of.\u003c\/p\u003e\n\u003cp\u003eMaking bigger batches? Our \u003ca href=\"https:\/\/sausagemaker.com\/products\/summer-sausage-seasoning-kit\"\u003eSummer Sausage Seasoning Kit\u003c\/a\u003e is built for 25 lbs. and adds hog rings, pliers, liquid smoke, and a pricker — without the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSummer Sausage Seasoning, 8 oz.\u003c\/strong\u003e — our proprietary blend of salt, pepper, mustard, coriander, garlic powder, dextrose and Fermento, balanced to work with every protein, including wild game. Blended without silicon dioxide, the anti-caking agent most seasoning houses use, so if it packs down in the bag it hasn't spoiled — just crush it loose in your hands. Seasons the full 10 lbs., and no additional salt is needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — the pink curing salt summer sausage requires. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for the batches after this one. Cure isn't optional on a sausage held at low smokehouse temperatures — it's what makes the long smoke safe, and it's where the cured color and tang come from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — diced 1\/4\" and made to hold its shape to 400°F, so it stays in distinct pockets through the smokehouse instead of melting out. One pound is the right amount for 10 lbs. of meat at our recommended 5–10% ratio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour choice of casing\u003c\/strong\u003e — all three are non-edible and peel off before eating. Both fibrous options come \u003cstrong\u003epre-tied at one end\u003c\/strong\u003e, so there's one less knot to tie, and both are shelf stable with no refrigeration needed. The natural beef casings arrive packed in salt and must stay refrigerated.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003cth\u003eWhy pick it\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePre-tied Mahogany Fibrous\u003c\/td\u003e\n\u003ctd\u003e61mm (2 3\/8\") x 24\"\u003c\/td\u003e\n\u003ctd\u003e10 casings, approx. 2 1\/2 lbs. each\u003c\/td\u003e\n\u003ctd\u003eThe classic summer sausage chub. Mahogany color gives a smoked look on its own\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePre-tied Venison Printed Fibrous\u003c\/td\u003e\n\u003ctd\u003e61mm (2 3\/8\") x 12\"\u003c\/td\u003e\n\u003ctd\u003e10 casings, approx. 1 1\/2 lbs. each\u003c\/td\u003e\n\u003ctd\u003eDeer head logo, printed \"Venison Sausage – Not For Sale.\" Shorter chubs for gifting a share of the harvest\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Beef Home Pack\u003c\/td\u003e\n\u003ctd\u003e50–60mm (2\" – 2 3\/8\")\u003c\/td\u003e\n\u003ctd\u003e3–6 middles, approx. 30 lbs. total\u003c\/td\u003e\n\u003ctd\u003eTraditional natural casing, varying lengths\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of smoked summer sausage\u003c\/li\u003e\n\u003cli\u003eCure included, in the quantity the recipe actually calls for\u003c\/li\u003e\n\u003cli\u003eBoth fibrous casings are pre-tied at one end\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eNo silicon dioxide or anti-caking agents in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eThree casing styles, including a venison-printed casing for wild game\u003c\/li\u003e\n\u003cli\u003eEnough casing left over for your next batch\u003c\/li\u003e\n\u003cli\u003eWorks with beef, pork, venison and other wild game\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Summer Sausage Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 lbs. venison and 2 lbs. pork trimmings, or 10 lbs. pork butts\u003c\/li\u003e\n\u003cli\u003e8 oz. Summer Sausage Seasoning (the full packet)\u003c\/li\u003e\n\u003cli\u003e2 level teaspoons Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak fibrous casings in warm water, about 100°F, for 30 minutes before you start. Natural beef casings should be rinsed of their salt and soaked in cool water in the refrigerator overnight.\u003c\/li\u003e\n\u003cli\u003eGrind the venison through a 3\/16\" plate. Use a 3\/4\" plate for the pork fat or trimmings.\u003c\/li\u003e\n\u003cli\u003eTransfer the ground meat and fat to a mixer or tub, then mix in the seasoning and cure until evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eSlide a casing onto the largest stuffing tube you have and stuff until full, leaving about 2 inches unfilled. The fibrous casings are already tied at one end; if you're using natural beef middles, tie off one end first.\u003c\/li\u003e\n\u003cli\u003eClose the open end with \u003ca href=\"https:\/\/sausagemaker.com\/products\/1-2-hog-rings\"\u003e1\/2\" hog rings\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\"\u003epliers\u003c\/a\u003e, or tie it off with \u003ca href=\"https:\/\/sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\"\u003ebutcher's twine\u003c\/a\u003e. Both are sold separately.\u003c\/li\u003e\n\u003cli\u003ePreheat the smokehouse to 120–130°F, hang the chubs on smoke sticks, and apply a heavy smoke for 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRaise the temperature to 165°F and cook until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water until the internal temperature drops to 120°F or below.\u003c\/li\u003e\n\u003cli\u003eRefrigerate and let the chubs rest at least 24 hours before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk. Soybean oil used as a mixing aid in the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eFibrous casings are shelf stable and need no refrigeration. Natural beef casings must stay refrigerated and should never be frozen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Pre-tied Mahogany 61mm","offer_id":50646246949003,"sku":"CH1-SS8-PFM61","price":39.99,"currency_code":"USD","in_stock":false},{"title":"Pre-tied Venison Print 61mm","offer_id":50646246981771,"sku":"CH1-SS8-PFV61","price":38.49,"currency_code":"USD","in_stock":true},{"title":"Natural Beef Home Pack","offer_id":50637126828171,"sku":"CH1-SS8-BCHP","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/cheddar-summer-sausage-kit-with-fibrous-casings.jpg?v=1791858606"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/collections\/sliced-homemade-venison-summer-sausage.jpg?v=1792034326","url":"https:\/\/sausagemaker.com\/collections\/summer-sausage-casings.oembed","provider":"The Sausage Maker","version":"1.0","type":"link"}