Description
Our Natural Hog Casings Home Pack are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). These casings vary in size and lengths, some pieces may be as short as 2-3 feet in length. Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.
Natural hog sausage casings, Home Packs, are sourced from North American Hogs Only.
Natural hog casings are ideal for making Italian sausage, Polish sausage, bratwurst, jumbo hot dogs, and country-style pork sausage.
Product Details:
- Edible
- Grade A quality, minimum pin holes. better durability and tensile strength.
- Ideal for making Italian sausage, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.
- Size: 32-38mm (1 ¼ – 1 ½)
- Makes between 20 – 30 lbs. sausage (depending on links/rope size)*
- Includes 1 pack per order
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 before use.
- Optional for smell control – add 1/2 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. Click here for additional sizes and types of natural casings.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Maria Pina (verified owner) –
My order was easy to place. I love all the extra information on your site. Order got here quick.
sari (verified owner) –
chris (verified owner) –
Timothy Wright (verified owner) –
Although it took the package a few days longer than usual, the package arrived in mint condition. The casing was kept cool in the package. The product was high quality. Good price and I will definitely order again.
Joseph Torchia (verified owner) –
Great Product. More than I needed and seems to be great quality.
Dennis Nelson (verified owner) –
I really like The Sausage Maker products. The products are excellent quality for a good price. Their shipping is fast and not overly expensive. Good quality and service. Thank you.
Russell Peotter (verified owner) –
Always fine with the usual minor irregularities of a natural product.
Frank (verified owner) –
Yao Fu (verified owner) –
The first shopping is very satisfactory, the quality of the goods is very good, the delivery speed is also very fast, if I need to continue to shop here.
Daniel Liss (verified owner) –
Product received quickly after ordering.
Robert J Scott (verified owner) –
Nice long casings
Michael Lunger (verified owner) –
JOHN HARDIE (verified owner) –
SOME WHAT HELPFUL. THE SECOND TIME I CALLED NO ONE RETURNED MY CALL AS I HAD BEEN PROMISED AND I HAD TO WING IT. IF SAUSAGE MAKER IS GOING TO TELL CUSTOMERS TO CALL FOR HELP IF THEY NEED IT THAN SOMEONE WITH REAL EXPERIENCE SHOULD ANSWER IN REAL TIME AND NOT ON THE ORDER NUMBER. I HOPE THIS IS CONSTRUCTIVE CRITICISM.
JEFFREY KLOPFENSTEIN (verified owner) –
Aaron West (verified owner) –
I’ve been buying these for years. They are great for brats and sausage that thick. I fill a sink of cold water to rinse and untangle them. Then run water through them and let them sit in the sink till I put them on the stuffer. When they are wet you can easily slide the onto the stuffer without breaking them.