casings

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The material is then shaped via a continuous extrusion process -- producing a single sausage casing of indefinite length -- which is then cut into desired lengths, usually while the extrusion process continues.

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    Brass Shell Casings

    ONCE FIRED BRASS SHELL CASINGS ARE UNPOLISHED AND SOME ARE A LIMITED SUPPLY AND VERIOUS MIXTURE OF HEADSTAMPS. 9mm 40 45 223 308 7mm 30-06 270 300 win mag 7.62 × 54 Nagant 30-30 6.5 mm 6.5 × 55 6.5 creedmoor 224 valk 50 AE 500 MAG 460 357 38 SPL 22 300 BLKOUT 22-250 10 MM 338 7.62 × 39 AK 7M...
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