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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. Gregg Romano (verified owner) –

      Can’t say enough about the products and service we receive from the Sausage Maker. Everything we order is top notched and produces a delicious sausage or salami every time.

    2. Jodi (verified owner) –

      As I am getting back into sausage making I know the bottom line to a good piece of sausage is the casing! After spending the time to get the meat, cut it up, run it through your machine, spice it and then case it…nothing is more annoying then crappy casing that comes with holes or non stop breaks!! I had already gone through 5 different packs from 3 other companies. I am so happy with this size and brand, in a 12 day period I re ordered this casing 2 more times. NOT ONE HOLE in 65 lbs of sausage.

    3. Nina Green (verified owner) –

      Love them will be buying it again

    4. Nate (verified owner) –

    5. Yovan Luyt (verified owner) –

      Ordered Hog Casings. They were reasonably priced, fast delivery and really good quality. SausageMaker allows me to keep making Boerewors and celebrating my South African culture! Love SausageMaker.com

    6. Juan De Los Santos (verified owner) –

      Justo lo que esperaba! Muy bueno

    7. Debbie (verified owner) –

      Awesome product..Very happy…1st time making sausage..

    8. John Pollack (verified owner) –

    9. KeriAnn Gillis (verified owner) –

      Great product awesome prices.

    10. Danny Opella (verified owner) –

      Best product that I have found in a long time. No holes, doesn’t tear easily and gives my sausage a great snap.

    11. Peter Della Pelle (verified owner) –

      I have purchased hog casing from other vendors. The product is fine. What I liked about the other vendors is that the casings are bound into a hank. It makes it much easier to separate the amount you need. With these, I need to continuously untangle.

    12. leo datskiy (verified owner) –

    13. Bill Bassett (verified owner) –

      Recieved as described, made a coil of Italian sausage came out perfect.
      Product 38-42mm (1 1/2″-1 3/4″) Natural Hog Casings field Your rating

    14. E. Vallery (verified owner) –

      I make several different types sausage and much prefer natural casings over the synthetic types. Since January of this year (2020) I’ve probably made around 70 lbs. of sausage in Italian, hot, green onion, chorizo and boudin.

      They are long enough I can wash them and put them on the nozzle, load up my stuffer with 5 lbs. of prepared meat and run through it without having to reload the nozzle. This keep things flowing nicely.

    15. Richard Dircks jr (verified owner) –

    Only logged in customers who have purchased this product may leave a review.

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