Description
Our Pretubed Natural Hog Casings 29-32mm are the easiest and fastest way to stuff sausage. Packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.
The casings are sourced from North American hogs only.
What Are Pretubed Casings
Pretubed casings come already strung on individual plastic sleeves. Since the casings are already individually separated, they are a lot easier to slide onto the stuffing tube.
One pound of meat will use about 2.5 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.
Pretubed Natural Hog Casings 29-32mm Product Details:
- Edible
- Whisker free
- Grade A quality, minimum pin holes. better durability and tensile strength.
- Ideal for making Italian sausage, bratwurst, and country breakfast sausage
- Casings are 29-33mm (1 1/8 – 1 ¼) in length*
- Stuffing capacity per pack: approx. 45 lb.
- We also offer a Natural Hog Casing 29-32mm
Preparing Natural Casings – Do not remove plastic
- 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 being filled.
Charlie (verified owner) –
I never bought pre-tubed casings before, but these work great!
Robert Kennedy (verified owner) –
Had been using salt packed casings from cabellas but they were inconsistent in diameter and we had constant blowouts. These were so simple and very easy to use. Cased 25 pounds and only had 2 blowouts while linking the brats.
Theresa Botsford (verified owner) –
I don’t know, I haven’t used it yet.
Luke Jajtner (verified owner) –
The Bad Mother Supper Club (verified owner) –
Great products and they arrived quickly.
dominic falvo (verified owner) –
Very good
Peter Burmeister (verified owner) –
These are easy to use for a novice learning to make sausage for the first time. I will certainly purchase these again. Good value!
Tom (verified owner) –
These pre-tubed casings work great.
Bill Hoffman (verified owner) –
They were great…just not sure how to rinse them out!!!
Jerry Morris (verified owner) –
CmdrDick (verified owner) –
I bought a bunch of SausageMaker products as I’m spooling up and learning to Smoke and BBQ. So far, everything is scrumptious and as advertised. The 3,2,1 method produces great food in both the grill and the electric smoker. Now I need to get aboard some of the forums and learn the nitty gritty details.
Thanks ! CmdrDick
Robert Bilicki (verified owner) –
Getting ready to use them this week
Robert Emery (verified owner) –
Arrived in timely fashion – 100% as advertised.
Georgette Rath (verified owner) –
Excellent quality products and spices. Super easy to use the casing with the tube!! Fabulous. Thanks so much!!
Paul Ponzo (verified owner) –
The casings are of high quality. I used these for my Italian sausage. As the directions say it is best to soak in water for 24 hours before use it makes them much easier to use and flushes the salt out.