Pretubed Natural Hog Casings 38-42mm

Pretubed Natural Hog Casings 38-42mm

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$26.99

In stock

SKU: 17-1020 Categories: , Tags: , , ,

Description

Pretubed Natural Hog Casings 38-42mm 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 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 38 – 42mm (1 ½ – 1 ¾) in length*
  • Stuffing capacity per pack: approx. 60 lb.
  • We also offer a Natural Hog Casing 38 – 42mm

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

      53 reviews for Pretubed Natural Hog Casings 38-42mm

      1. Frank Sstancak (verified owner) –

        good size for my purposes

      2. Joe Callahan (verified owner) –

      3. Anonymous (verified owner) –

        Excellent product, easy to use. Arrived quickly.
        Thank you Sausage Maker for excellent service.

      4. LJ Strassel (verified owner) –

        I have bought several items from The Sausage Maker in the past and have been well pleased with the results from the products I have purchased. The 38-42mm (1 1/2″-1 3/4″) Pretubed Natural Hog Casings is no exception. It makes using natural hog casings easy to use. This is my third purchase and will continue to buy. Excellent results!

      5. Grant Van Buren (verified owner) –

        The plastic containers for storing casings are great. Excellent price and quick service.

      6. Adam Neff (verified owner) –

        Super easy to use. I’ll never go back to non-pretubed.

      7. vincent endres (verified owner) –

        very good easy to work with saves time loved them

      8. Alpha Pitbull (verified owner) –

        I always but the pretubed casings – so much easier than trying to work with a twisted slimy casing when trying to fit it onto the stuffer. 38-42 mm is perfect for kielbasa, and we have started using this size for Italian sausage as well – makes for a more substantial sausage, which we like.

      9. Anonymous (verified owner) –

        Easy to use and great taste and texture

      10. Gary Books (verified owner) –

        I have trouble putting casings on the stuffer because I have two fingers missing on on hand. This makes it a lot easier.

      11. Mike (verified owner) –

        They may cost a bit more, but wow they are so much easier to work with!

      12. Richard Nitsch (verified owner) –

        If fast and easy is for you then this helps. Love to make smoked polish sausage with these. Saves some time and helps me get them to the smoker fast?

      13. Michael Schoonover (verified owner) –

        This was my first time using pre-tubed casings so I was a bit nervous, but they were so easy and convenient to use! Would definitely recommend.

      14. JOHN AMANN (verified owner) –

        I just wanted to say thank you for your service and great product. It’s hard to get good service and great product. Thank you for all you do.

      15. Dennis Pokrywka (verified owner) –

        This product is great. No worries about tangles. I have used both the tubed and pretubed versions.
        For the hobby sausage maker like me, when you’re making small batches now and then, the pretubed casing is great.
        I usually make 10 to 20 lbs or so at a time.

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