Natural Beef Bungs
For extra-large salami and traditional cured sausages.
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
Description
Salami making requires patience, and the right casing.
These natural sheep bungs are thicker than standard sheep casings and are traditionally used for large cured sausages. Their structure supports slow fermentation and drying while allowing moisture and air to move naturally through the casing.
They’re salted for preservation and supplied ready for preparation before use. Once soaked and cleaned, the bungs stretch smoothly during stuffing and help maintain shape throughout the curing process.
A dependable option for anyone serious about traditional salami and dry-cured sausage making.
Who’s this for
Home curers making salami or dry-cured sausages
Makers producing larger-diameter cured sausages
Anyone stepping beyond fresh sausages into traditional curing
Sausage makers who prefer natural casings for long cures
Types of sausage
Commonly used for:
- Extra-thick dry-cured sausages
Large-format salami
Best suited to traditional cured sausage recipes.
Specifications
| Specification | Details |
|---|---|
| Product | Natural beef bungs |
| Pack format | 2 bungs per pack |
| Diameter | A Grade uniform 15-20 cm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture |
| Length | 50 – 80cm |
Shipping and Warranty
Fast shipping Australia, UK, South Africa and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
Natural Beef Bungs
For extra-large salami and traditional cured sausages.
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
Description
Salami making requires patience, and the right casing.
These natural sheep bungs are thicker than standard sheep casings and are traditionally used for large cured sausages. Their structure supports slow fermentation and drying while allowing moisture and air to move naturally through the casing.
They’re salted for preservation and supplied ready for preparation before use. Once soaked and cleaned, the bungs stretch smoothly during stuffing and help maintain shape throughout the curing process.
A dependable option for anyone serious about traditional salami and dry-cured sausage making.
Who’s this for
Home curers making salami or dry-cured sausages
Makers producing larger-diameter cured sausages
Anyone stepping beyond fresh sausages into traditional curing
Sausage makers who prefer natural casings for long cures
Types of sausage
Commonly used for:
- Extra-thick dry-cured sausages
Large-format salami
Best suited to traditional cured sausage recipes.
Specifications
| Specification | Details |
|---|---|
| Product | Natural beef bungs |
| Pack format | 2 bungs per pack |
| Diameter | A Grade uniform 15-20 cm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture |
| Length | 50 – 80cm |
Shipping and Warranty
Fast shipping Australia and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
Rinse casings thoroughly under cold running water.
Soak in warm water (body temperature) for at least 45 minutes, or soak overnight in cold water.
Gently flush water through the casing to remove excess salt.
Fit bung onto stuffing horn. Please use a 13mm/0.5" nozzle on your sausage stuffer.
Fill slowly to avoid tearing
Tie securely before fermentation or curing
Keep unused bungs re-salted, sealed airtight, and refrigerated
Use before the best-before date
Easy as that.
EXPLORE OUR BUNDLES
Starter Bundle
Everything you need to begin sausage making at home.
KK SL08 + KK 5L Sausage Press + KK 13L Meat Mixer + Spice Grinder (SGR01).
Pro Bundle
Built for regular use and larger batches.
KK SS08 + KK 10L Sausage Press + KK 26L Meat Mixer + Spice Grinder (SGR01).
Premier Sausage Bundle
The full range for serious makers.