50mm Sausage Casing Packet for Dry Sausage, Salami, Pepperoni - 30 ft (10m), 25-30 lbs Capacity

Amazing product. From many years of making salami I didn't think this method was going to work. Not only did it have same or better results as curing in all natural casings but it also surpassed the natural way in a few accounts. With traditional salami making you have to be constant in preparing your environment to prevent harmful or dangerous molds from growing on the exterior. Also if you conditions aren't just right you can experience case hardening. Whereby the outside cures faster than the interior, which causes the interior to rot.Using this product exactly as you would natural casings produces similar if not better results without any risk of the above problematic conditions.Be patient. It takes about 4-5 weeks depending on a few things but the results are amazing. Curing in plastic bags doesn't sound like it will work, but these bags are breathable and shed moisture content without allowing oxygen in.Plus you can make them anywhere. As long as you have ample fridge space. I don't think I'll be going back to traditional methods. Give it a shot. Super easy and almost failsafe.

Very good item for first time & experienced sausage & salami making. Very easy to use for making pepperoni & sopressa.

This product works very well, Follow directions and you will have great dry Sausage. Bags are easy to work with, and almost anyone who has a meat grinder will be able to make very good home dry sausage. REDUCED 1 STAR FOR PRICE.. Product is a Five Star, But price is high.

I managed to make spanish pamplona style chorizo. It's not the best way to go unless you vacum seal it, which is really difficult after filling the casings. I had to do kind of a transfer after a month because the casings were kind of loose and then vacum seal.

thanks so much sausage maker