Natural Beef Casings Home Pack

Natural Beef Casings Home Pack is ideal for Summer Sausage, Sopressata, Salami, Bologna, and Knockwurst. Home Packs are more inconsistent in length than our butcher-packs of casings.

These casings vary in size and length. Casings are inedible and should be removed after the product is ready to eat.

Product Details:

• Not edible. Casing should be peeled before eating.
• Ideal for Summer Sausage, Sopressata, Salami, Bologna and Knockwurst
• Size: 50 - 60mm ( 2 - 2 3/8). Composed of 3-6 middles of varying lengths*
• Makes about 30 lbs. of sausage per pack.*
• Includes 1 or 2 packs depending on selection.

Preparing Natural Casings

1. Remove the approximate amount you will need.
2. Place casings in a clean food-safe bowl.
3. Rinse casings of salt under cool running water.
4. Flush insides of casings to assist in smooth casing application.
5. For small casings (<42mm): place the bowl in cool water in the refrigerator to soak for about 2 hours prior to use.
6. For larger casings (>42mm): place the bowl of beef bungs, middles, and/or rounds in the refrigerator to soak overnight prior to use.
7. Optional for smell control – add 1/2 tsp baking soda per cup of water.
8. Optional for tenderizing: squeeze a lemon or add a tablespoon of white vinegar to the soaking water to refresh the casings.

Refrigeration - Natural casings should be kept refrigerated until ready for use. When left unrefrigerated, these salted casings may give off a strong odor. This is Normal. Simply put the casings back into the refrigerator, and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.

Shipping Information

Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.

Not sure which size is best for your recipe? Read our guide to match your casing to the sausage you're making.

View all additional sizes and types of natural sausage casings.

*Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly the casings are being filled.