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Comparison of The Sausage Maker's hog casing vs. competitors
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Natural Hog Casings 38-42mm

Read 85 Reviews Write a Review

$33.99

In stock

SKU: 17-1016 Categories: , Tags: , , ,

Description

Our Natural Hog Casings 38-42mm are edible. These casings are generally used for making Polish sausage, summer sausage, ring bologna or liverwurst. Also popular in making dry-cured pepperoni. The casings are sourced from North American hogs only.

One pound of meat will be used approx. 1 ½ 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 38-42mm Product Details:

  • Edible
  • Whisker free
  •  Grade A quality, minimum pin holes. better durability and tensile strength.
  • Ideal for making Polish sausage, summer sausage, ring bologna, liverwurst and dry-cured pepperoni
  • Casings are bundled into “butcher-packs” – approx 71 yards of the casing (65 meters or 213 feet)
  • Natural hog casings are 38- 42mm  (1½ – 1 ¾) in diameter
  • Stuffing capacity per pack: approx. 95 lbs.*
  • 1½ –  1 ¾ when stuffed – approx.
  • We also offer a Pretubed Natural Hog Casing

Preparing Natural Casings 

  1. Remove the approximate amount you will need.
  2. Place casings in a clean food-safe bowl.
  3. Rinse casings of salt under cool running water.
  4. Flush the insides of casings to assist in smooth casing application.
  5. For small casings (<42mm): place bowl in cool water to soak for about 2 hours in the refrigerator prior to use.
  6. For larger casings (>42mm): place a bowl of the beef bung, middles, and/or rounds in the refrigerator to soak overnight prior to use.
  7. Optional for smell control – add ½ tsp baking soda per cup of water.
  8. 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.

    Additional information

    Weight 2.75 lbs
    Dimensions 6.5 × 6.5 × 6 in

    85 reviews for Natural Hog Casings 38-42mm

    1. Bill Farrell (verified owner) –

      I’ve used casings from The Sausage Maker before and they are outstanding. The casings appear to last forever, but if I don’t make sausage for a year or two, I order a replacement batch. Anyway, great company.

    2. Jennifer Amy (verified owner) –

      I ordered these larger sized hog casings 38-42 for venison kielbasa. These were great! Soaked and cleaned as instructed and they didn’t fall apart or tear as some have done for me in the past. Nicely packed to with the rings to cut down on entanglement when taking out. Thanks for the ease of use.

    3. Phillip Kwiatkowski (verified owner) –

      Delivered on time. Excellent quality. This is the second time I’ve ordered from them. I believe the price and service is excellent.

    4. Anonymous (verified owner) –

      this was the first time I received the casings not packed in salt. These came in water that had a salt content. Prefer the salt packed package.

    5. Poki (verified owner) –

      I think these are great for Summer sausage and pepperone

    6. Patrick Frederick (verified owner) –

      wow… the casings are high quality, they come fast, and they are priced right. I went on to buy a ham curing solution and a cabbage making kit. Sausage Maker rules!

    7. Ann Rose Mountain Butcher Shoppe (verified owner) –

      Great

    8. Douglas Duncan (verified owner) –

      These casings are my “go to” for ring bologna.

    9. Paul Szczepanski (verified owner) –

      The casings are of the best quality I have ever used, my family has been making Polish sausage for three generations! My only problem is the ring system you use it can be tricky not to tangle the casings when separating.

    10. Robin (verified owner) –

      I am thrilled that The Sausage MAKE PROVIDES casings. I live in Tennessee and I couldn’t find casings to make kielbasa. I was thrilled that Sausage Maker had them! They keep for a very long time, kept them in my refrigerator over 2 years in salt without them going bad. Thank you Sausage Maker! I can keep my Easter Kielbasa making tradition!

    11. Danny O. (verified owner) –

      The casings are first rate. No blow outs or tears during the stuffing process. Vastly superior product compared to anything else that I have found.

    12. Anonymous (verified owner) –

      Always fresh. Great service. Quick delivery and good prices.

    13. Ray Devaul (verified owner) –

      I use these for larger smoked sausages

    14. Richard Nelson (verified owner) –

      I made approximately 20 lbs of sausage. The casings worked very well; I was able to move the meat mixture quite easily into the casings and further along as I continued to fill the end.

    15. Stephen Marko (verified owner) –

      Able to select desired size, Excellent Quality, Well Packaged

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