Description
Natural Hog Casings 32-35mm are edible. These casings are generally used for making large brats, Italian sausage, and rope sausage. The casings are sourced from North American hogs only.
One pound of meat will use approx. 2 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.
Product Details
- Edible
- Whisker free
- Grade A quality, minimum pin holes. better durability and tensile strength.
- Ideal for making large brats, Italian sausages and rope sausages
- Casings are bundled into “Butcher Packs” – approx 71 yards of the casing (65 meters or 213 feet)
- Natural hog casings are 32-35mm (1¼ – 1 3/8) in diameter
- Stuffing capacity per pack: approx. 80 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 prior to use.
- For larger casings (>42mm): place a bowl of the beef bung, middles, and/or rounds in the refrigerator to soak overnight prior to 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 are being filled.
MICHAEL Wilcox (verified owner) –
carl ferrara (verified owner) –
Fast delivery always
Karl Kopf (verified owner) –
easy to use
Anonymous (verified owner) –
Best casings I’ve found! Always provide the perfect snap for our smoked sausages
Kyle DeMenezes (verified owner) –
These casings were RIGHT. Ordering more when im done here. Thanks Sausage Maker
Michael Karst (verified owner) –
M491 (verified owner) –
The hog casings are terrific as always. They are easy to work with and rarely do they tear or break when making sausage. The last batch we did was 50 lbs and not a single break. And that tends to be teh normal result.
Reinhardt Kuechl (verified owner) –
This is my second time ordering casings and always had good results, very few breaks when stuffing. They lasted several years in refrigerator until I used up completely. Adding salt and water was all that was needed.
Rusty Patterson (verified owner) –
great product, nice crisp snap when cooked, Takes a bit of time to load on stuffer, I can see why they sell pre-loaded. I would purchase again.
Robert Gallo (verified owner) –
Great product with a great price.
douglas schultz (verified owner) –
Ron (verified owner) –
The 32-35mm casings are the perfect diameter for general sausage making. Great size for so many end use dishes, grilled, casseroles or baked into your favorite pasta. Don’t be concerned about the new “box” packaging, it’s still the same high quality casing. The box takes up less room in storage, and recycles with the rest of your paper.
mike f durant (verified owner) –
As long as Iâve been buying here never ever been disappointed from the people to the products to the shipping great great place
Charles Beckley (verified owner) –
Mike Schick (verified owner) –