The Bearded Butchers

32mm Collagen Casing (2 Pack)

$16.99

The 32mm Bearded Butchers fresh collagen casings are a great size for Italian sausage, bratwurst, and chorizo sausages or any other dinner or sandwich sized sausage. Edible and tender, yet still durable, these casings can be used as a replacement for natural casings. Not intended to be hung in a smokehouse. For that purpose you will need our 32mm Clear Smoked Sausage Casing 2 Pack.

Each package contains 2 casings. 2 casings fully stuffed should hold about 25 pounds of meat.

Compared to traditional natural casings, collagen is easy to use and does not require soaking.

Keep sealed and under refrigeration when not in use. Avoid direct sunlight and extreme temperatures. Casings are READY TO USE immediately out of the packaging.

Maximum Stuffing Horn Size: 3/4" or 19mm

Instructions:

  • Load casing onto stuffing horn
  • Extrude meat into casing
  • Can be cut to desired length or twisted. When twisting into links, make first twist in one direction and then next twist in opposite direction to prevent unraveling, being careful to not over twist links (maximum two full twists)
  • Recommended to vacuum seal and freeze finished product for best shelf life

 

Customer Reviews

Based on 13 reviews
69%
(9)
15%
(2)
15%
(2)
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R
Rhonda Moore
Good stuff

Just wish it came in packages for 10 pounds of meat

W
William Strope
Old Fashion Summer Sausage Kit

I am so confident in BB products I bought two kits right off to do 50lbs without trying it first. My go to beef cut for sausage is full packer briskets. I’ve used flats before but they are much more expensive. I freeze the fat trimmings to use when I make turkey sausages. I like my seasoning flavor stronger than most so instead of doing 25 lb batches I did 24 lb. That day my buddy and I ground up 130 lbs brisket, 48 for summer sausages and the rest into brisket burger patty’s. He got ahead of himself on second batch of sausage and added the cheese before we could do a second grind. Not wanting to destry the cheese on a second grind we went with the coarse. I have the same mixer the boys have so figured the protein extraction would make the texture correct. I was correct, can’t tell the difference in texture between the two batches. My batches took 3 bottles of water instead of two to get correct consistency for my stuffer. Made 8 1/2 tubes of sausage per batch. Smoked up in 5 hours on Traeger. Cooled in ice bath as directed. I did have too much ice in the bath so I ended up forcing the product into the ice. This put a few tears in the casing. I cut them up into 4 in chunks and vacuum sealed. Have gotten great feedback from everyone that has tried. I’ve read reviews of some questioning the cost of the kits. If your just starting out and you don’t have a proven family recipe handed down for generations this is worth every penny. Unfortunately, the cost of shipping their high temp cheese products is way too much. I understand the concern shipping during the hot months but there is way cheaper alternatives through Amazon. So I order my kits from BB without the cheese, and my cheese separately from Amazon

N
Nick Solly
Bad ass

Best product

R
Rich Lewis
32mm collegen casings

Previously I've used natural casings preserved in salt. Since I tried these in the jalapeño cheddar brats DIY kit it's all ill use. The ease of loading the stuffing tube alone makes it a great value. But the snap and texture of the casing when cooked is top notch!

B
Brad Heydon
Ok-Ish

Guys, Love the channel and you guys seem awesome. The product turned up on time and the stuffing process went great with no splitting or tearing etc. Until I got to the grill, it’s like the casings just disintegrated as soon as they hit the bbq. I have cooked a few sausages in my life, but haven’t had the casings break apart like this before.. Haven’t used them all yet, so will try the rest on the smoker.