Fill casings, no soaking required and smoke your salami's and hang them, air dry them or cure them in the refrigerator.
These are suitable as a replacement for Fibrous Casings and feature the award winning Banquet Bag technology to make your drying/aging of your cured meats safer and quicker.
Salami casings do not require Channel helper or a vacuum sealer.
Wholesale banquet bag quantities available for foodservice customers. We offer quality Wholesale Banquet Bags.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.