Natural Beef Rounds 38-40 mm, 50 m

Natural Beef Rounds 38-40 mm: The Casing for Medister and Cured Sausage

Beef rounds are the cattle answer to hog casing: a stronger wall, a larger calibre and a natural curve that gives the sausage its classic ring shape. The wall takes both long cooking and weeks of curing without giving way, and it lets smoke through all the way. This is dry salted beef round in calibre 38-40 mm, used for medister, meat sausages, pork sausages and cured sausages. The 50 metres pack holds around 55 kg of sausage meat.

Beef round has a thicker wall than both sheep and hog casing, which is exactly why it is used where the sausage hangs for a long time. It shrinks with the meat, holds its shape through drying, and takes a slightly firmer stuffing than a thin sheep casing would. Before use, rinse it, soak it in lukewarm water and run water through the casing so the inside turns slick.

Features

• Strong wall: Takes both poaching and weeks of curing without splitting.
• Calibre 38-40 mm: Used for medister, meat sausages, pork sausages and cured sausages.
• Goes a long way: 50 metres holds around 55 kg of sausage meat, about 11 kg per 10 metres.
• Takes smoke: Natural casing lets smoke through, so it suits smoked and cured sausages alike.
• Dry salted: Long shelf life kept dry and cold, and leftovers can be re salted for the next batch.

How to use

1. Rinse the salt off the outside of the casing.
2. Soak the casing in lukewarm water for at least 30 minutes.
3. Run water through the casing so the inside is wet and slick.
4. Thread the casing onto the horn and stuff firmly and evenly.
5. If the sausages are poached, hold the water at 80 to 85 degrees.
6. Re salt any casing you do not use and keep it dry and cold.

Dosage guide

Specifications

FAQ Frequently asked questions