Pretubed Natural Hog Casings 29-32mm
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Pretubed Natural Hog Casings 29-32mm

Read 97 Reviews Write a Review

$29.99

Out of stock

SKU: 17-1017 Categories: , Tags: , , ,

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

  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 the 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 lbs
    Dimensions 3.5 × 3.5 × 6.5 in

    97 reviews for Pretubed Natural Hog Casings 29-32mm

    1. Mark Roy (verified owner) –

      Never have been disappointed with the hog casings. Always very clean and no holes. Great quality.

    2. Christopher Simpson (verified owner) –

      I am a novice sausage maker/hobbyist. I was reviewing all sorts of videos and I saw even the pro’s struggle with untangling casings. This was the way to go. I would have liked more information about how to prep them before use though. Wash off salt or don’t wash off salt, soak them for 15 minutes an hour a day or what? The video from this company online was only 41 seconds with no audio.

    3. ROBERT MAUPIN (verified owner) –

      THESE PRETUBED HOG CASINGS WORKED FANTASTIC EASY TO USE AND SAVED ALOT OF TIME

    4. Andrew (verified owner) –

      I like the diameter, probably the smallest natural casing out there without splurging on sheep casing. I haven’t used pretubed before, and they worked fine. They loaded faster than normal natural casing, and any blowouts I had were my fault. The instructions said to not rinse them so I didn’t, but they did have large salt crystals on them to help preserve them I guess. After making sausage all weekend, I had washed my hands about 100 times, and my skin was dry. The salt irritated my dry hands something awful. I recommend using gloves.
      I don’t think the pretubed is much if any better than the regular casing, just slightly quicker to load on the tube. I’ll buy whichever is cheaper.

    5. Jean (verified owner) –

      Awesome! Made 5 pounds of sausage, still have 3/4 of the package left. Saved for next year.

    6. Sausage Man NC (verified owner) –

      Fast delivery and great price.

    7. Michael F (verified owner) –

      Makes it alot easier to load.

    8. john bober (verified owner) –

    9. Jason Martz (verified owner) –

    10. Todd (verified owner) –

      Great product. Much easier to put on the stuffing horn. Quality product

    11. Roger Taylor (verified owner) –

      So easy to use very satisfied

    12. Celeste Hartel (verified owner) –

      Good

    13. Jeff Tanner (verified owner) –

      Much easier than messing with the ball of casings

    14. Mark Pefley (verified owner) –

      Best I have ever used. Easy to work with.

    15. Victor Vicari (verified owner) –

      Very good and on time.

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