Description
Our Natural Hog Casings 29-32mm are an edible casing. These casings are generally used for making Italian sausage, bratwurst, and country breakfast sausage. The casings are sourced from North American hogs only.
One pound of meat will be used for approx. 2.5 feet of casing. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator. Flush and soak in tap water before using.
Natural Hog Casings 29-32mm Product Details:
- Edible
- Whisker free
- Grade A quality, minimum pin holes. better durability and tensile strength.
- Ideal for making Italian sausage, bratwurst, and country breakfast sausage
- Casings are bundled into “Butcher Packs” – approx 71 yards of the casing (65 meters or 213 feet)
- Natural hog casings are 29-32mm (1 1/8 – 1 ¼) in diameter
- Stuffing capacity per pack: approx 70 lb.*
- We also offer a Pretubed Natural Hog Casing
Preparing Natural Casings
- Remove the approximate amount you will need.
- Place casings in a clean food-safe bowl.
- Rinse casings of salt under cool running water.
- Flush the insides of casings to assist in smooth casing application.
- For small casings (<42mm): place bowl in cool water to soak for about 2 hours in the refrigerator before use.
- For larger casings (>42mm): place the bowl of the beef bung, middles, and/or rounds in the refrigerator to soak overnight before use.
- Optional for smell control – add ½ tsp baking soda per cup of water.
- Optional for tenderizing – squeeze a lemon or add a tablespoon of white vinegar to soaking water to refresh casings.
Refrigeration
The natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. This is Normal. Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.
Shipping Information
Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.
Natural Casings 101
Click here for more information on what type of natural casing to use.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Ivonne Moll (verified owner) –
I am not happy at all with my last purchased item.
First at all, it took so long before you shiped it.
Second, when i got the package, one of the bags with the casings was leaking, so the whole box was wet and started to smell bad.
I didn’t used the Casings now, so i don’t know yet if they are still good or not
Robin Dawe (verified owner) –
I have not opened and used yet.
Justin (verified owner) –
Natural casings gave a nice snappy bite to the sausages we made. held a great smoky flavor too.
Mike A.K.A Rancid Meat Sausage Shop (verified owner) –
Will send a video of this product when I make my next batch of Kielbasa.
Don Whitaker (verified owner) –
I have had other brands of hog casings, but I always come back to The Sausage Maker brand. They seem to be the longest most uniform with the fewest holes or weak spots. Very consistently.
Brett Rugo (verified owner) –
Mayerling Romero (verified owner) –
very satisfied it is an excellent product
bradley keech (verified owner) –
great product ! Customers love the fresh link sausages!
Charles Beckley (verified owner) –
Easy ordering, fast delivery, high quality product.
Ron Lyles (verified owner) –
Monique McDonald (verified owner) –
Delivery was on time, and we are always happy with the quality of the product.
Rafael Becerra (verified owner) –
Anonymous (verified owner) –
Been ordering from here for years het orders fast. We usually get 29-32mm natural hog casings.
Michael Cook (verified owner) –
Dennis Anderson (verified owner) –
Good product and was shipped on time