The Sausage Maker - Natural Beef Bung, 102-114mm (4"-4 1/2") TWO PACK

I used this product to cure a pork loin, like my auntie used to do back in my dear Extremadura, Spain. This was a 8 lb loin, cured in salt and some sugar for 12 hours, and massaged with garlic and Spanish agridulce smoked paprika from La Vera, and marinated for another 48 hours.I rinsed the bung and let it soak in warm water for a few minutes, which helps it expand. It is very flexible and the loin fit perfectly. The last meat cut had a little hole at the top, which I stitched with a needle and cotton thread to close it completely.The picture attached is the loin fresly stuffed, tied, and poked. It is in my garage, which is the coldest place in the house. I'll add an update once it dries, around day 50-60.I'm planning on using the second bung in my order to stuff a full uncut loin or "caña de lomo". I'll post pictures eventually.Overall, this is a great product. But I wish the price was lower, as the bung cost as much as the loin.

Poor QC in production...both bungs had large holes in the casing midway up the length

It was actually delivered early which was great. The bung has some variation as not the whole thing was 4”. Good, natural product worked great. Just be careful not to rip it.

It works well. It takes a little getting use to when your stuffing the meat. It it has some elasticity. It works.

The beef bung was intact and larger than most other suppliers. It was strong and sturdy, what’s required for sausage making. I was able to use tel for 5 small coppa muscles (Capacola).

Doesn't worth 30 bucks. There are only two casings !

WE CURE BEEF AND PORK LOINS FOR 6 WEEKS , AMAZING PRODUCT AS WE ARE FROM EUROPE THIS IS THE ONLY PRODUCT WE USED

To much money