Casing - Beef - 55/60 MM Middles

Used to make Liverwurst, Bologna, Summer Sausage, Cooked or Dry Cured Salami 

• Stuff Dia. Approx. 2" - 2-3/8""
• Will stuff 80-90 lb. of meat - Remember weight varies with ingredients such as salt so you may get more or less stuffed into each casing.
• 20 yd. in length

  Natural casings have osmotic qualities, which means the casing is porous and breathes, allowing for an exchange of flavors. The spices mingle with the herbs and meat inside the casing and with sauces in the skillet or casserole.