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35-38mm (1 3/8"-1 1/2") Natural Hog Casings



 
Our Price: $29.99
Does Not Ship Outside USA


Product Code: 17-1015
Qty:

  
Description
 

PLEASE NOTE: Natural casings cannot be shipped outside the US

An edible casing, generally used for making knockwurst, Polish sausage and others. 1 lb of meat will use about 2 feet of casing. Sausage Maker 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. Salted casings have a very long shelf life when stored properly. Un-refrigerated, these salted casings quickly begin to give off a strong odor even though they are not spoiled. Put them back under refrigeration and this odor for the most part subsides. Stuffing capacity per hank: Approximately 140 lbs.

Diameter:
Approximately 1 3/8" - 1 1/2" when stuffed


Average Rating: 5 of 5 Total Reviews: 30 Write a review »

  0 of 0 people found the following review helpful:
 
descent price February 9, 2017
Reviewer: mike blankenship from salkum, WA United States  
Pretty good price for casings .

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  0 of 0 people found the following review helpful:
 
hog casing February 9, 2017
Reviewer: Andrew Durewicz from Pickerington, OH United States  
came quickly. packed well in a tight plastic jar. haven't used yet so no comment on content yet

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  0 of 0 people found the following review helpful:
 
35=38 mm(1 3/8=1 1/2") Natural Hog Casings February 6, 2017
Reviewer: Stanley Filhart from Mesa, AZ United States  
This product also was excellent.

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  0 of 0 people found the following review helpful:
 
Going bulk with Casings February 2, 2017
Reviewer: Greg Racca from Oak Ridge, NC United States  
Such good casing I am going bulk.  Makes a really good consistent link.

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  0 of 0 people found the following review helpful:
 
First time user of natural casings January 27, 2017
Reviewer: Kenny Bacot from Summit, MS United States  
I'd been using cologen casings. Was not satisfied with the end product as the casings were very tough and chewy. Got some natural hog casing from a local slaughter house that also makes sausage. Had so many blow outs with them I gave up and made patty sausage instead. Heard about the Sausage Maker and decided to give them a try. By far the best move I've made in making my own smoked sausage. Ended up making about 115 pounds of deer sausage and had only four blowouts. After smoking them in the smoke house for several hours the casings were just as tender as a person could ever want. I will certainly order early before next deer season.

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