• These Viskase Brand Fibrous casings are the same kind we have used for our beef and deer sausage for over 25 years!
Our casings are string tied at one end and
and come with a cotton loop for hanging when smoking/cooking.
We also provide the correct number of pre-cut butcher twine to tie the casings ends.
• They are nearly impossible to break while stuffing! Fibrous Casings are easy to use and store.
All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets.
They take smoke perfectly, and adhere to the sausage as they shrink.
Fibrous casings are NOT EDIBLE and need to be peeled away before eating.
Soak fibrous casings in warm
water (maximum 100 Degree's F water) 30 minutes before using.
• PLEASE -
Make sure you also get warm
water on the
inside of the casings when soaking.
If you do not soak the interior
of the casing- the casing may peel away from the meat while
The meat should be packed tightly in the
casing making sure that there are no air pockets!
Air Pockets can cause
a green mold to form and off-flavors to
REMEMBER - Smoked Beef or Deer Sausage needs to be smoke-cooked to an internal temperature of 152 degrees for safety!
Store casings in a cool, dry place away
from steam pipes or hot storage areas. Fibrous Casings, when
stored properly, will last OVER 2 Years!
• Ideal storage
temperature is between 40° - 75° F. Ideal relative
humidity is between 60 and 70%.
Problems Using Your Fibrous Casings? Click Here for Troubleshooting Guide!
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