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.
Kenneth Louque (verified owner) –
I bought these casings to replace the casings I lost due to hurricane Ida. I have used these casings for the past 2 years for my sausage. Very good casing that rarely if ever has any holes in them. These are my go to casings for making freah and smoked sausage.
myles badinger (verified owner) –
I’ve been using Sausage Maker supplies for close to 30 years. Remember when their catalog was a 10 page flyer. Great company, always satisfied. Starting using their natural casings lately since they’ve been getting hard to find in my area. Good quality and consistent.
John Johnson (verified owner) –
Kamonchanok (verified owner) –
Good products and really fast delivery this time
delford saxhaug (verified owner) –
It pays to buy premium casing. quality! Very few blow outs or short casings.
Ansots Chorizos (verified owner) –
Robert Allen (verified owner) –
Terry Schupp (verified owner) –
Jeffrey A (verified owner) –
All of the casings I have ordered from The Sausage Maker have been great! Uniform in size, clean and easy to separate! A quick rinse and they are ready to use! I wouldn’t order from anywhere else!
Jeffrey A Kruszyna (verified owner) –
I like your products. everything i have received has been great . I don’t like the high shipping cost and I found the hog casings in the snow bank a day maybe 2 at the end of my cleared and sanded driveway
Michael J. Hudak (verified owner) –
Natural hog casings these hog Casings are perfect for what I use them for and will continue to buy them from your business as needed
Paul (verified owner) –
The best casings for making your own sausage!
Dale Daniels (verified owner) –
vince vitale (verified owner) –
As always a great product and fast shipping
Anthony Kedrowski (verified owner) –