Beef Bung Cap 95/115 mm, 1 pc

Beef Bung Cap 95/115 mm: The Coarsest Natural Casing

The beef bung is the coarsest natural casing there is, and the one used when the cured sausage is meant to be large. The width runs from 95 to 115 mm, the wall is strong, and the casing takes smoke and shrinks with the sausage through the whole drying period. This is the casing behind large, dark cured sausages such as morr and salami, where every sausage takes its own shape because no two bungs are alike.

Because the casing is natural and irregular, no two sausages come out the same. That is part of the charm of large cured sausages, and it is exactly why beef bung is still used where an even fibrous casing could have been chosen. Soak the casing in lukewarm water until it is soft and pliable, and run water through it before stuffing so the inside turns slick.

Features

• Coarsest of all: 95 to 115 mm wide, the largest calibre in the natural casing range.
• Strong wall: Takes weeks of curing without splitting or pulling away from the meat.
• Smoke permeable: Natural casing lets smoke through, so colour and aroma reach all the way in.
• Its own shape every time: No two bungs are alike, which gives the sausage its handmade character.
• Dry salted: Long shelf life kept dry and cold, and leftovers can be re salted.

How to use

1. Rinse the salt off the outside of the casing.
2. Soak in lukewarm water until the casing is soft and pliable.
3. Run water through the casing so the inside turns slick.
4. Stuff firmly, and prick any air bubbles with a fine needle.
5. Tie it off and hang the sausage with air on every side.
6. Weigh it as you hang it and follow the weight loss through curing.

Dosage guide

Specifications

FAQ Frequently asked questions