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What is the difference between Fibrous Casing and High Barrier casing?

High barrier can't be used for air-dried products or smoking - they're for steaming or poaching.

Fibrous are fine for both.

Phil

So fibrous is the way forward then. Which ones would you recommend as I have seen many different types such as :
Fibrous Protein-Lined Casings
Fibrous String Effect Protein-Lined Casings
Fibrous Marbled Protein-Lined Casings
Clear Fibrous Cooked Salami Casings
Red Fibrous Bologna Casings
Mahogany Fibrous Beef Summer Sausage Casings.
I have no idea which to buy. Please help.

Do I have to use the beef summer casing only for beef?
What are the protein lined casing for? dry curing?

You'll need to look them up on one of the suppliers websites - we don't get most of those in the home-producers market in the UK.

Google is your friend:

http://www.dewied.com/casings_types.html

http://www.butcher-packer.com/index.php ... x&cPath=85

Phil

From my experience the protein-lined means that they separate from the finished product easier (you can peel them off).
String effect means they are made with ridges to look like the sausage was hung with a string net around the outside.
Marbled ?? (not sure)
Clear casings are used when you will smoke the sausage and want it to develop the natural color of smoke but still see meat, fat, spices through (looks like natural casing).
Red casings are opaque red like most store bought bologna (at least in the US)
Mahogany casings look like they have already been smoked. They likely call them beef summer sausage as that is the most common use, but you can put any type of meat in them.

Thanks for the help. I have been searching on google and traveling around most of Mexico City to find these casing but nobody sells small amounts. I spoke with a few companies, and they said the MINIMUM order was 10,000 metres!!
I will buy some from America and just test with what I can get.
I found out that the protein lined casing are for dry curing only.