There are 4 different varieties of these casings Black Pepper Lined, Diablo Hot Lined, Pepper and Garlic, and Gyro Spice Lined casings. The Black Pepper gives a nice black pepper heat, the Diablo is red pepper, and the name shouldn’t scare anyone off, the black pepper and garlic is Jon’s favorite, and the Gyro is full of Mediterranean spices that will please any fan of that style of cooking!

No special preparation steps are required for these casings either. They are similar to collagen casings in that you take them out of the package, put them on the horn and you are ready to stuff.

Push as much of the casing as possible onto your stuffing tube to get the least possible voids in your sausage. crinkling the casing up is fine, you don’t want half of it hanging off of the stuffing tube. Doing that would cause voids in the bottom half of your sausage.

A regular hog ring will work fine for these sausages even though they are thicker. You might need to add two of the hog rings to firmly close it, but unlike |2-4-in-X-12-in-Mahogany-Fibrous-Summer-Sausage-Casings and other fibrous casings you are going to point the side with the hog rings up.

The black pepper variety of these casings come with a hanging loop and the others do not, a simple tie with some butchers twine will work to hang them from a smoke stick.

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