WE MOVED
Effective August 17, 2005
Our New Address is:
Globe Packaging Co., Inc
Globe Casing Company
368 Paterson Plank Road
Carlstadt, NJ 07072
Tel: (201) 939-3335
Fax: (201) 939-3325

 

To make natural casings more pliable and easier to stuff, put sodium phosphate in water you soak your casings in. Use same type of phosphate you use in ham cure. It makes a big difference, Use approximately 3oz. per gallon of water. For smoked sausages, add 1/2oz. of sodium erythbate to the casing watter for better smoke color.

 

 

 

 

 

 

 

 

 

 

 

| Prepering Casing for Stuffing | Cooking Recipes |

 

 

We sell fibrouse printed casing for venison sausage in two colors: mahogany and clear. We will cut for you the casing in any lenght you need. We offer very comperetive prices on all our casing.

GLOBE CASING COMPANY 2003 VENISON ITEMS PRICING

Item Discription 500 Pcs 1000 Pcs 5000 Pcs Stuffed Weight
Clear Fibrous 2 1/2x20"Printed Ven. Saus
$0.35
$0.31
$0.29
3.5 lbs
Clear Fibrous 2 1/2x20"Custom Ven. Print
2000 Pieces minimum $0.38
Mahogany Fib 2 1/2x20" Ven. Saus
$0.41
$0.36
$0.34
3.5 lbs 
Mahogany Fib 2 1/2x20"Cus.Ven. Print 
2000 Pieces minimum $0.42
Clear Fibs 2 1/2x24"Printed Ven. Saus
$0.42
$0.37
$0.35
4.6 lbs
Clear Fibrous 2 1/2x24"Custom Ven. Print
1600 Pieces minimum $0.43
Mahogany Fib 2 1/2x24" Ven. Saus
$0.47
$0.42
$0.40
4.6 lbs
Mahogany Fib 2 1/2x24"Cus.Ven. Print 
1600 Pieces minimum $0.48


Venison is very lean, with virtually no fat marbled in the meat. If present, the fat is external. All external fat should be removed because venison fat solidifies unless the food is eaten very hot, hence venison fat is not very palatable. Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher.


 

 

*For the latest prices please contact sales person at toll free 1888 211-0989 or sales@globecasing.com

 

 

© New Jersey 2003 Globe Casing Company All Rights Reserved