The Sausage Maker - Natural Beef Bung 102-114mm Suasage Casings for Sausage Making (4"-4.5")

Ideal for large-diameter sausages like capicola, veal sausage, large bologna, and cooked salami, our 4-4½” natural beef bung has a distinctly traditional look and texture. Sausage Maker casings are packed in purified salt for an indefinite shelf life when properly refrigerated and packed liberally in purified salt. Without refrigeration, these salted casings will soon begin to give off a strong odor even though they are not spoiled. Put them back into the refrigerator and this odor for the most part will subside. Trust only beef bung sausage casings for sale from reputable retailers, as cleaning and preservation of these casings is crucial for food safety. Casings should be flushed before using and are not edible. Approximate length per strand: 28-32" Stuffing capacity per casing: 8-10lbs. Diameter: 4" to 4½" when stuffed

• Beef Bung (also known as Beef or Ox Caps) is the cow appendix. Approximately 102-114mm (4"-4.5") when stuffed. Beef Bung is used for large caliber sausages such as Mortadella, Bologna, Salami or Coppas. Natural beef bung has a distinctly traditional look and texture.
• Casings are packed in purified salt for an indefinite shelf life and should be flushed before using
• Not edible
• Stuffing capacity approximately 10-12 lbs per strand
• Salted casings have a very long shelf life when stored properly. Un-refrigerated, these salted casings quickly begin to give off a strong odor even though they are not spoiled