Use w/ Dynapar 525,526,625,HA25,HR25,H26,HC25,HA26,HA725,HR26,HC526,HS35, Differential Output
Use Weston 19-0141-W 21mm smoked collagen casing when making a processed, smoked, pre-cooked, semi-dried, or dried sausage. Made of edible beef collagen, this processed casing is the convenient and ready-to-use alternative to natural casings. There's no soaking, rinsing, or prep required, and the casing is uniform in size. The casing's 21mm size is perfect for making snack sticks, breakfast links, Italian sausage, and Polish sausage with added smoke flavor!<br><br> This collagen sausage casing makes for more evenly smoked sausages without needing to use a smoker. Its thick walls offer added strength to resist breaking, which is especially helpful when it's dried in dehydrators. Despite the casing's thick walls, smoke is still able to permeate the meat and enhance the flavors of the sausage. <br><br> Great for hunters, butcher shops, and meat departments, this casing is packaged in a convenient zipper seal vacuum bag for maximum freshness and easy storage. Whether you're grilling, smoking, or dehydrating meats, it will help save prep time! This casing makes 30 lb. of sausage.
Use Weston 19-0301-W natural hog casings for fresh sausages that will be prepared by skillet cooking, frying, or grilling. Edible and all natural, this casing is still preferred by many professional butchers today for making homemade sausage the traditional way. They should be rinsed with fresh water to rid of salt and then soaked for several hours prior to use. The size of these natural casings, ranging from about 32-35mm in diameter, is great for making bratwurst and Italian sausages!<br><br> Compared to processed casings, natural hog casings have thinner walls. This thinner build offers a more delicate taste, which helps preserve the natural flavors of the sausage. Great for hunters, butcher shops, and meat departments, this casing is packaged in a convenient zipper seal vacuum bag for maximum freshness and easy storage. It is also packed with salt to maintain quality and help lengthen the life of the product. This casing makes 15-20 lb. of sausage.