Fibrous Sausage Casings:
 

-  View the information below to find out more information about fibrous casings and what fibrous casings are and how you should use fibrous sausage casings.

-  Click here to Order Fibrous Sausage Casings

We stock a large variety of sausage casings and supplies
for all your sausage making / meat processing needs.
We also have meat processing equipment to help you in your meat processing.

Definition
-  They are cellulose impregnated paper.
-  Fibrous casings can be used for summer sausage, 
salami, boneless ham, etc.

Advantages of Using Fibrous Sausage Casings
-  Excellent size uniformity giving you uniform product and increased yields
-  Consistent casing color due to a controlled dying process
-  A wide range of colors is available
-  Fibrous can be printed, clipped, string tied, cut, and shirred
-  Non-refrigerated storage
-  Some permeable to smoke and moisture
-  Fibrous casings are strong

Disadvantages of Using Fibrous Sausage Casings
-  Not digestible (not edible)

Preparation
Sausage casings should be submerged in 80° to 100° water for 30 minutes prior to stuffing. Insty-Shirr and Insty-Reel casings are ready to stuff. Cooking may be done with water, steam, or with controlled humidity dry heat.

Cooling Recommendations
Cooked product that is stuffed in fibrous casings should be allowed to cool at room temperature prior to refrigeration to eliminate wrinkling.

Other Information
Our fibrous sausage casings are excellent for all your processed meats.  
Smoke transfers well through the material.  

Note:
- Having a problem with your casing during or after processing? Take a look at our TROUBLESHOOTING information,  to see if we can help you spot your problem.

- Not sure what size casings you need? Click here for information on CASING AND STUFFING HORN SIZES.