#2 Pre-Stuck Fibrous Casings, Protein Lined – 100 Ft Roll – 2.4" Summer Sausage, Salami, Pepperoni Casings – Sausage Making Supplies for Dry & Semi-Dry Cured Sausage – Clings Tight, No Air Pockets
 
Protein-Lined Cling – Casings adhere tightly to the meat during curing for smooth, professional results.
Pre-Stuck Design – Tiny perforations let trapped air escape, preventing air pockets and fat gel pockets.
Perfect Size – About 2.4" stuffed diameter for summer sausage, salami, pepperoni, and more.
Bulk Roll – 100 ft. continuous roll for multiple batches, ideal for home processors or small shops.
Easy to Use – Soak in warm water 15–30 minutes, squeeze out excess, then stuff, tie, and hang.
Durable Storage – Store unused casings at room temperature; after soaking, dry and keep in an airtight bag.
 
Upgrade your sausage-making with #2 Pre-Stuck Protein-Lined Fibrous Casings — the go-to choice for creating dry and semi-dry cured sausages like summer sausage, salami, and pepperoni. The protein lining ensures the casing clings tightly to the meat during the curing process for a uniform, professional finish, while the pre-stuck perforations allow air to escape during stuffing to prevent air bubbles and fat pockets.
Each 100 ft. roll provides plenty of casing for multiple batches, and the 2.4" stuffed diameter is perfect for medium-sized sausages. Simply soak and stuff for consistent results every time.
Perfect for home processors, hunters, and small butcher shops, these casings deliver the reliability and quality you need for every batch.