The biggest of the biggest! A beef bung is the appendix of a cow. You can use this beef bung for large caliber sausages such as mortadella, or coppa’s.
Beef bung -140+ mm | for sausages and charcuterie
The biggest of the biggest!
What is a beef bung?
A beef bung is the appendix of a cow. Logically, it is closed on one side. It’s also sometimes referred to as the beef bung cap.
What do you use a beef bung for?
You can use this for (very) large caliber sausages such as mortadella or ‘nduja , but it is also possible to make a vintage slow drying Italian salami with it. Due to the large diameter it can also be used as a casing for your coppa or lomo or lonza.
- 1 beef bung 140+ mm
- Salted and vacuum sealed
- Length: around 70-90 cm
- Diameter: 140 + mm
- Stuffing capacity: 4-6 kgs per casing
- shelf life about 12 months
How do you use a beef bung?
- store vacuum sealed or in salt in the refrigerator
- before use, desalinate in water for at least one night
Recommended reading on making your own (dry cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying a beef bung?
Order your bung at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage? Ask them in our chat, we’re here to help!
Online English spoken ‘how to make your own dry cured charcuterie’ workshop
Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.