What is Beef Bung? A Guide to Using This Unique Sausage Casing

Beef bung is an interesting and unique type of sausage casing that can be used to make large diameter sausages, But what exactly is beef bung? Where does it come from and how is it used? This complete guide will explain everything you need to know about beef bung casings

What is Beef Bung?

Beef bung also known as beef middle or beef round, refers to the cow’s appendix which can be processed into a sausage casing. It is the largest diameter natural casing available.

Beef bung is the undilated appendix from cattle It has a wide diameter so it can be stuffed with large amounts of sausage filling to make extra-large sausages.

Common products made in beef bung include mortadella, bologna, salami, pepperoni, coppa and more. It allows both home and professional sausage makers to create giant show-stopping sausages.

Where Does Beef Bung Come From?

Beef bung casings come from the appendix of cattle. After slaughter and processing, the appendix is removed and cleaned thoroughly. It is then processed into casings.

The appendix of a cow is a pouch-like tube connected to the large intestine. In humans, the appendix is narrow and long. But in cattle, it is wide and distended into a large round shape.

This natural shape provides the ideal casing for stuffing with sausage meat. The beef appendix offers the perfect amount of stretch and diameter for giant sausages.

What is Beef Bung Used For?

The main use of processed beef bung is for extra-large diameter sausages. The casing stretches to allow very large quantities of meat, typically 8-12 pounds or more.

Compared to other natural casings, beef bung can be stuffed with significantly more sausage filling. This allows salami, mortadella and other large sausages to be made.

Some examples of sausages traditionally made using beef bung:

• Mortadella
• Bologna
• Salami
• Pepperoni
• Coppa/Capicola
• Blood sausage
• Smoked sausage
• Kielbasa
• Chorizo

Beef bung casings result in very large diameter sausages, usually from 3 to 6 inches across. They work for any sausage that benefits from a very thick, overstuffed appearance.

Properties of Beef Bung Casings

Beef bung casings have some unique properties:

• Large diameter – Stretches to 4-6 inches allowing big quantities of meat.
• Delicate – Thin membrane needs gentle handling to avoid tears.
• Permeable – Allows smoke absorption and moisture loss.
• Edible – The casing can be eaten as part of the sausage.
• Tan color – Provides a natural tan outer color.

The thin, stretchy walls allow a huge stuffed sausage. But the membrane is delicate so the empty casing requires gentle handling to avoid damage before stuffing.

How to Prepare Beef Bung Casings

Preparing beef bung casings takes time and care. Here are some tips:

• Rinse well in cool water to remove any salt or preservatives.

• Gently inflate with water using a hose on low pressure to check for leaks.

• Repeat inflation several times until the bung stretches fully without tearing.

• Leave submerged in fresh, cool water for several hours to fully hydrate.

• Before stuffing, rinse again and rub with salt then rinse once more.

• Work gradually when stuffing to allow full, even expansion of the casing.

Patience and gentle handling are required so the casing inflates uniformly when filled with meat. Going slowly avoids overstressing the delicate casing.

How to Stuff Sausage into Beef Bung

Stuffing sausage into beef bung takes practice. Here are some tips:

• Use a sausage stuffer for best control over the pressure.

• Lubricate the casing interior and stuffing tube with water.

• Loop one end of the casing over the stuffing tube.

• Tie off the open end so no air remains inside.

• Feed meat through evenly and slowly to fill the casing fully. Avoid air pockets.

• Use string or metal closures to tie off every 6 inches as needed.

• For linked sausages, twist clockwise at your desired length.

• Add meat until the casing feels taut but not stretched too tight.

The beef bung casing will expand to contain very large quantities of sausage stuffing when filled properly.

How Much Sausage Will Beef Bung Hold?

One beef bung casing can hold a huge amount of sausage filling – typically 8 to 12 pounds or more. This depends on the size of the original appendix and how much the casing stretches during stuffing.

The approximate amount for different sausage types:

• Fresh sausage – 8 to 10 lbs
• Salami/pepperoni – 10 to 12 lbs
• Mortadella – 12 lbs or more

This large quantity allows beef bung casings to produce giant, thick sausages that look bountiful and impressive.

Do You Eat Beef Bung Casings?

Beef bung is an edible casing, meaning it can be consumed. The casing provides a delicate texture and slight snap when bitten into.

However, many large-diameter sausages use an inedible wrapping over the beef bung which must be removed before eating.

For sausages like salami where the beef bung is the outermost casing, it can be eaten along with the meat if desired. Just be sure to remove any hardened bits or fat.

Storing Fresh Sausages in Beef Bung Casings

Fresh sausages stuffed into beef bung casings should be kept refrigerated and used within 3-5 days for best quality. Freezing is not recommended for fresh sausages.

Cured or cooked sausages like salami can be hung at room temperature for the fermentation and drying process. Once fully dried, they can be refrigerated or frozen for longer term storage.

For short term storage, wrap refrigerated beef bung sausages in plastic wrap or vacuum seal bags to retain moisture. Change the wrap daily.

Drying Beef Bung Sausages Like Salami

Salami and other dried sausages are hung after stuffing beef bung casings:

• Hang sausages separately to allow air circulation.

• Keep at 75-80°F and 65-80% humidity for 1-2 weeks.

• Monitor weight loss and texture regularly.

• When 30% weight is lost, move to 50-60°F for 4-8 weeks.

• Finish when sausages feel firm yet pliable with 50% weight loss.

Controlling temperature, humidity and airflow is vital for proper fermentation and drying.

Smoking Sausages in Beef Bung Casings

Beef bung works well for sausages that will be smoked like kielbasa. Follow these smoking tips:

• Hot smoke at 150-180°F using preferred wood chips.

• For larger diameters, smoke up to 6-8 hours. Check often.

• Use a cool smoke around 90°F for flavor without cooking.

• Monitor casing color and cook sausages to 160°F internal temperature.

• For fully cooked smoked sausages, hot smoke to at least 155°F internal temp.

The large size of beef bung sausages means smoking times will be extended. Maintain consistent low heat.

Troubleshooting Beef Bung Casings

When working with beef bung, here are some common issues and solutions:

Rips or blowouts – casing was overstuffed. Go slower with less pressure when stuffing.

Wrinkling – stuffing too quickly. Allow casing to fully inflate at a steady pace.

Air pockets – prick them with a sterilized needle to release air. Avoid overfilling.

Mold growth – ensure proper temperature and humidity during curing. Wipe off surface mold.

Casing slips during stuffing – tie casing tighter to stuffing tube. Lubricate tube exterior to help it slide off.

Casing too stiff and won’t inflate – soak in water longer to fully rehydrate before stuffing.

With care and experience, beef bung casings can produce incredibly impressive sausages.

In Summary

Beef bung is the extra-large appendix casing from cattle. It allows sausage makers to create very large diameter sausages that can hold 8 pounds or more of meat. Popular uses are for salami, bologna and mortadella.

When handled gently and stuffed slowly, beef bung stretches to create massive, overstuffed sausages that look bountiful and impressive. With its edible tan casing and permeability for drying, beef bung is a unique and versatile sausage making tool.