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.
TM (verified owner) –
excellent product for sausage and salami
Theodore Berrien (verified owner) –
Simona Marinova (verified owner) –
horst schach (verified owner) –
Steve Roberts (verified owner) –
These are tremendous quality and we rarely have any blowouts. Great price as well.
Stan Peterson (verified owner) –
Shanna Myers (verified owner) –
Paul Bouchard (verified owner) –
Tom Mantini (verified owner) –
Happy with casings. However don’t like the cardboard box they come in. The plastic container was MUCH better.
Anonymous (verified owner) –
These are the best casings I have ever used in 40 years of sausage making. Very strong and durable.
S. Torres (verified owner) –
By far the best and easiest natural casings to use for link sausage making. Perfect diameter! I do miss the ring that used to come in the packaging, it made for easier detangling during the prep and rinse phase.
mark cline (verified owner) –
Clean and easy to work with . On the grill, they make a great sausage
Nataliia Marian (verified owner) –
David Rosol (verified owner) –
I’ve tried other brands and they always have short pieces. The casings at sausage maker are clean, good length and easy to thread on to the horn. They are my go to place for supplies. Quick shipping and great service.
tim toth (verified owner) –