• Yearling

    The casing on the left is 2 1/2, the one on the right is 1 1/2 diameter. The middle one is what I have made in the past but seem not to be able to find this size. Anyone know what size it is. I never kept the package with the size. I thought it was 2” but can’t find them. 3F53477D-AD4E-4FBF-BDFB-68EACD2F36DC.jpeg

  • Team Blue Admin Walton's Employee Power User

    kzwisconsin What is called a 2.5 is often actually 2.9 when fully stuffed, what is called a 2 is often 2.4. I know it is confusing and we changed the way we listed them on the website last year to reflect the actual size, previously they said 2.5 and 2 even though they were really 2.9 and 2.4. So, is the one on the left a casing you purchased that said it was 2.5 or did you actually measure it? Other question is, the middle one looks like an inedible collagen and if that is the case we have a 55 mm Inedible Collagen Casing that comes out to just over an inch.

  • Yearling

    Jonathon the one on the left package said 2.5 x 20 on the package. The middle one is what I would get from the local store last year. But I didn’t save any of the packaging. They only carry two sizes 2.5 and 1.5. Last year it seams like they had 2” by lem but I can’t find them

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics