Used for lunch meats, salami and summer sausage. Mahogany colored casings can be used in smokehouses, but provide good color for those who choose not to hang in a smokehouse. Will make 3lb. sausage.
Start with 25lbs. of lean beef, or you can use 5lbs. of pork with 20lbs. of deer. Grind meat through 3/8th plate. Add 1 quart of cold water to 12oz of 4570500119 Soy Protein Blend and then mix into meat. Mix Prague Pink Curing Salt into seasoning, then into 1 quart of cold water. Regrind meat through 1/8th plate. Stuff into fibrous casings that have been soaked in 90 to 100 degree water for 30 minutes. Hold over night in refrigerator. Cook at 180 degrees to internal temperature of 160 degrees. Enjoy your Sausage!
A synthetic casing used beef stick,salami,summer sausage and more. One casing will hold 3 lbs. of sausage.