Description
Our Natural Hog Casings 35-38mm are an edible casing. These casings are generally used for making kielbasa, pepperoni, knockwurst, and rope sausages. 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.
Natural Hog Casings 35-38mm Product Details:
- Edible
- Whisker free
- Grade A quality, minimum pin holes. better durability and tensile strength.
- Ideal for making kielbasa, pepperoni, knockwurst and rope sausages
- Casings are bundled into “Butcher Packs” – approx 71 yards of the casing (65 meters or 213 feet)
- Natural hog casings are 35-38mm (1 3/8 – 1 ½) in diameter
- Stuffing capacity per pack: approx 90 lbs.*
- 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 the 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.
Shawn Miller (verified owner) –
Scott Conner (verified owner) –
Jan Jandasek (verified owner) –
Easy to use
Michael Thorson (verified owner) –
Arrived within a reasonable time.
Paolo Costabile (verified owner) –
Very happy, way better then my local butcherâs!!!
Thomas Mehok (verified owner) –
Good quality casings. Casings were tied to a plastic ring to help separate the individual casings. Have used these before and never had a problem.
Carl Allen (verified owner) –
you guys are great one of the best customer service dept. of any company
God bless America & TSM
Carl Allen
RICH NOWAK (verified owner) –
Timothy Jamros (verified owner) –
Longtime customer. Sausage maker never disappoints.
Tony Najiola (verified owner) –
Yes itââ¬â¢s the intestine of a pig
Anonymous (verified owner) –
Excellent product at a very reasonable price.
James Oberholtzer (verified owner) –
vladimir jovicic (verified owner) –
Great natural casings. Had only few splits when using. Lot of casing for a money. Shipping was super fast and arived on time.
Louis Campos (verified owner) –
Every thing was what I ordered. Completely satisfied.
Grzegorz Nalewajek (verified owner) –