<![CDATA[Question on Walton’s Fibrous Casings **]]>Question on Walton’s Fibrous Casings ***

First time on Walton web site.
I enjoy all your videos and have learned an awful lot.
One question that I do have.
Are All your fibrous casing protein lined??
Your web site does not state if they are or are not.Also what does PRE-STUCK mean that is also listed on the description on fibrous casings.
I was interested in the 1.5" fibrous casing to make dry cured sausage, and the 2.4 salami casing to make soppresata, I know some fibrous casing s are not protein lined.
NOTE: I WILL NOT BE cooking or smoking these casings.
Stuffing them and hanging them in a dry cure chamber I appreciate your help. Thanks

]]>https://waltonsdev.nodebb.com/topic/2413/question-on-walton-s-fibrous-casingsRSS for NodeFri, 11 Sep 2026 17:25:04 GMTTue, 16 Jun 2020 14:05:43 GMT60<![CDATA[Reply to Question on Walton’s Fibrous Casings ** on Tue, 16 Jun 2020 19:44:05 GMT]]>Thank you Jonathon and Glen, your information was very helpful.

]]>https://waltonsdev.nodebb.com/post/18418https://waltonsdev.nodebb.com/post/18418Tue, 16 Jun 2020 19:44:05 GMT<![CDATA[Reply to Question on Walton’s Fibrous Casings ** on Tue, 16 Jun 2020 17:31:31 GMT]]>I tried protein lined inedible casings once with dry cure
They stuck to the meat so good it wouldn’t come off LOL tore up my Sopressata removing it

]]>https://waltonsdev.nodebb.com/post/18413https://waltonsdev.nodebb.com/post/18413Tue, 16 Jun 2020 17:31:31 GMT<![CDATA[Reply to Question on Walton’s Fibrous Casings ** on Tue, 16 Jun 2020 16:15:19 GMT]]>delafanl No, they are not protein lined casings and the pre stuck means that they have tiny holes in them which allows them to bleed off pressure during the cooking process and makes the casing form tighter after an ice bath. Have you thought of using beef middles or inedible collagen? I would use either of those before i used the fibrous casings as I think they are going to allow moisture to escape more reliably.

]]>https://waltonsdev.nodebb.com/post/18411https://waltonsdev.nodebb.com/post/18411Tue, 16 Jun 2020 16:15:19 GMT