We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
{We do NOT sell any type of meat products on the website.  We only sell meat processing supplies and seasonings.}

Fibrous Casings

Pictured - Clear Fibrous Sausage Casings

Best used for Smoked Deer or
Smoked Beef Sausage

We Now Have Smoked Sausage Kits.  Includes Witts Smoked Deer/Beef Sausage Seasoning, Fibrous Casings and Instructions. Save Up To $13.88 Off the separate prices!

• GREAT for Smoked Beef Sausage!
  
  

• Our CLEAR Walsroder® 2½" x 20" fibrous casing will hold up to 3  to 3½ lbs. of sausage meat.

• We Now Have Pre-Printed Venison Sausage Casings in Mahogany Color!!
   

• These 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.
  

• They take smoke perfectly, and adhere to the sausage as they shrink.

• All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets.
  

• Fibrous casings are not edible and need to be peeled away before eating.
  

Collagen Casings
(Snack Stick Casings)

Best used for Smoked Sausage
(such as Deer or Beef Snack Sticks) or
Fresh Sausage (such as Pork Breakfast Links)

We Now Have Smoked Sausage Kits.  Includes Snack Stick Seasoning, Collagen Casings and Instructions. Save Up To $13.88 Off the separate prices!

• Sold in 50 foot lengths.  50 feet will stuff approximately 8 1/2 lbs. of raw meat. Clear in color.

• They are 19 mm in diameter, and when they are finished smoke/cooking, they will be just a little larger in diameter than a Slim Jim.  (19mm = .748 inches. Approximately ¾ inch in diameter)

• Non-refrigerated storage
  (Optimum storage is in a cool, dry place at 41° F to 59° F)

• Strong Uniform in size

• Elastic -- they will shrink with the product

• Permeable to smoke and moisture

• Consistent casing size

• They work GREAT for making Deer Snack Sticks.

• Snack Sticks are a GREAT SUMMER TIME SNACK!

• These are what we use to make Deer Snack Sticks here at Jackson Frozen Food Locker!

Natural Hog Casings

Best used for Fresh Sausage
(such as Bratwurst, Pork Sausage Links, Kielbasa etc.)

We Now Have Fresh Sausage Kits.
Includes seasoning, natural hog casings and instructions. Everything
 you need to make a 25 lb. batch of sausage at a DISCOUNTED price! 

Processor Pack™ brand casings are made to the highest quality standards at DeWied.

•  Perfect for  Bratwurst, Kielbasa, Italian Sausage, Cajun Links and many other sausages!

• Sold by the Hank ($44.99 or less) or the Home Pack Size ($19.99) -
  Either Size Shipped FREE!

•  One Hank will stuff approximately 100 to 125 lbs. of sausage while the
  Home Size Pack will stuff 20 to 25 lbs. of sausage. 
  [1 lb. of meat uses approximately 2 feet of casings]

• Hanks Packaged in Preflushed Vac-Pack.

• Available ONLY in 32 - 35 mm Size (1¼ - 1½ inches) in diameter -
  The Same as Bratwurst at the store.

• These casings are Premium Commercial Processor Grade Casings and you can add smoke flavoring to them before cooking!

• Natural hog casings stay fresh up to 1 to 2 years in your refrigerator!!
   

• We ship our DeWied Natural Hog Casings un-refrigerated.  They are shipped to us un-refrigerated also.
  They are perfectly safe this way during the short time of shipping.  Just place them in your refrigerator when you receive them and they will last for 1 to 2 years stored this way!

Click here to see our Witts Smoked Beef/Deer Sausage Seasoning that we use with our Fibrous Casings.

Click here to see our AC Legg Snack Stick Seasoning that we use with our
Collagen Casings.

Click here to see all of our Fresh Sausage Seasonings that we use with our Natural Hog Casings.

Sausage Casings

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Planning on smoking your own sausage or snack sticks?  Why not go with the most popular smoke!  Hickory!  You can place your order for Hickory Sawdust by visiting the Sawdust Page.  Just click here for more info.

(If you do not have a way to "naturally" smoke your Snack Sticks, you can add Liquid Smoke or a Dry Smoke Seasoning to your seasoning/water mix.)

Hi Craig,
You are a breath of fresh air! No damn popups or blinking adds or other crap that the web is full of. Easy to order.... especially for a hungry half in the bag person like myself. I wanted to try your selection of things I like and you made it toooooo easy for me. I tried to get some preservative from meat shops near home and got the deer look. Thanks for the service.... need more out there like you.
Cory

Craig,
I wanted to tell you that I made the summer sausages and meat sticks. I am very impressed! The summer sausages especially. On the meat sticks is there a way to make a spicy recipe and or a savory one like teriyaki? I think I would back off the citric acid next time. But I am very happy all in all!
I used half of each of the meat snack and sausage recipe, so I have enough for 12.5# each. I will be ordering more!
David

We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.

We Have Since 1949!
And we continue to do so today.

WE ONLY SELL PRODUCTS THAT WE USE!

You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!).

 Find out more of what makes Ask The Meatman.com
 a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!

We will still gladly accept your orders by regular Postal mail with payment in advance by Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by e-mail, regular mail or phone).

Click here to print out our Mail-In Order Form.

ALL Mail-In Orders now receive a 5% Discount!

Our Stores' Ordering Page.
This page contains all of our products we sale.

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Last Updated: Tuesday, July 27, 2010 12:55 PM