Pretubed Natural Hog Casings 32-35mm

Pretubed Natural Hog Casings 32-35mm

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$27.99

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SKU: 17-1018 Categories: , Tags: , , ,

Description

Our Pretubed Natural Hog Casings 32-35mm are the easiest and fastest way to stuff sausage with natural casings. Conveniently 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. 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 32-35mm Product Details:

  • Edible
  • Whisker free
  •  Grade A quality, minimum pin holes. better durability and tensile strength.
  • Ideal for making large brats, Italian sausages, and rope sausages
  • Pretubed Natural Hog Casings 32 – 35mm (1 ¼- 1 3/8) in length*
  • Stuffing capacity per pack: approx. 50 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 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 are being filled.

    Additional information

    Weight 2 lbs
    Dimensions 3.5 × 3.5 × 6.5 in

    50 reviews for Pretubed Natural Hog Casings 32-35mm

    1. Anonymous (verified owner) –

      These casings are the same as ones I’ve used previously and liked. They are so much easier to load onto the stuffer tube and make the entire process of sausage making faster. I am glad I found these on your site.

    2. Richard Wilkinson (verified owner) –

      I always order my casings from Sausage Maker. They are good quality.

    3. George Ireland (verified owner) –

      I’ve read a lot about the pretubed casings so now I will have an opportunity to try them out. Sometimes casings can be hard to slip onto the injector tube but this will make that problem go away.

    4. Thomas Mahler (verified owner) –

      The tubes were easy to use, worked well.
      The final product came out very nice.
      The skin could be a little crisper but that maybe due to my inexperience in picking the correct thickness of the casings.

    5. Joseph Ciavarra (verified owner) –

    6. Elizabeth Pratt (verified owner) –

      I didn’t get to fully take advantage of the convenience of the pre-tubed casings because I assumed they’d be ready to go straight out of the package since there are no directions included. I was used to using casings packed in salt that are ready to go with a rinse. It would be good to include directions for pre-tubed casings when they’re placed in their box.

    7. Brad O (verified owner) –

    8. Bonnie Spangberg (verified owner) –

    9. Anthony Checco (verified owner) –

    10. John Marshall (verified owner) –

    11. 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.

    12. Anonymous (verified owner) –

      We purchased hog sausage pre-tubed casings and are very happy with them. When I needed to change my delivery location after ordering, my request was handled professionally and quickly. The Sausage Maker is great!

    13. David Dorman (verified owner) –

      The pre=tubed casing were perfect, easy to prep and stuff, did 20 lbs. in about 20 minutes after soaking time. Easy!

    14. Eric Gremli (verified owner) –

    15. Justin H. (verified owner) –

      Makes a good size sausage link. I only wish it had slightly more instructions regarding soak time and or tips and tricks. Would have been good to know for a first timer like me. Will buy them again soon.

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