Types

beef-rounds

Beef Rounds

  • Naturally curved.
  • Will form a ring.
Uses
  • Ring bologna
  • Ring Liver Sausage
  • Mettwurst

beef-middles

Beef Middles

  • Naturally straight.
  • Will form a chub or log.
Uses
  • Leona-style sausage
  • Dry & semi dry cervelats
  • Dried salami
  • Summer sausage

beef-caps

Beef Bung Caps

  • Naturally closed end; 18–24” long.
  • Perfect for large diameter sausages with traditional old-world look.
Uses
  • Capocolla
  • Bologna
  • Head cheese
  • Cooked salami

Sizes

Beef Rounds Sizes

Stuffed Diameter Stuffing Capacity
35–38mm Approx. 65 lb
38–40mm 72–75 lb
40–43mm 80–82 lb
43–46mm 90 lb+
46mm/Up 90 lb+

Beef Middles Sizes

Stuffed Diameter Stuffing Capacity
50–55mm 55–65 lb
55–60mm 80–90 lb
60–65mm 90–100 lb
65mm/Up 100+

Beef Bung Caps Stuffed Diameter

Millimeters Inches
90–100mm 3.5”–4”
100–110mm 4”—4.5”
110–125mm 4.5”–5”
125+ mm 5”

Reflects the stuff diameter of DeWied’s standard sizes when producing sausage on a normal twist linking machine, such as Handtmann VF200 or Vemag Robot 500. Stuffed diameter can vary according to emulsion being stuffed, temperature, operator and machinery being used. Consult your DeWied account executive for help choosing the correct size for your application.

Source
  • Argentina
  • Brazil

Casing Put Ups

Salted

salted-beef-casings-sm

Preparation & Storage

Salted

  1. Rinse salt from casings with fresh water.
  2. Soak in cool water overnight.
  3. Run water through the casing as you are putting them on the stuffing horn.
  4. Ready to stuff.