Description
Natural Hog Casings 42-44mm is an edible casing. Generally used in making Polish sausage, summer sausage, Ring bologna or Liverwurst. Also popular in making dry cured pepperoni. The casings are sourced from Grade-A, North American hogs only and are whisker free.
One pound of meat will use approx. 1 ¼ 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.
Natural Hog Casings 42-44mm Product Details:
- Edible
- Sourced from Grade-A, North American hogs only and are whisker free.
- Generally used in making Polish sausage, summer sausage, Ring bologna or Liverwurst.
- Casings are 42 -44mm (~ 1 ¾) in length*
- Stuffing capacity per pack: approx. 100 lbs.
- 1 ¾ when stuffed -approx.
Preparing Natural Casings
- Remove approximate amount you will need.
- Place casings in a clean food safe bowl.
- Rinse casings of salt under cool running water.
- Flush 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 refrigerator prior to use.
- For larger casings (>42mm): place bowl of beef bung, middles and/or rounds in 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 a 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.
Frank Daniels (verified owner) –
These sausage casings are the best. I have some that I purchased from The Sausage Maker a few years ago and they are just as good as the day I received them. After using the casings, I replace the leftover casings that I had already soaked in water after drying them with a towel and then repacking them with new salt. They last forever and always seem to be odor free. They are great to keep on hand.
Kent Durham (verified owner) –
Ships fast, casings are long pieces.
Timothy Graminski (verified owner) –
Just got them today they look good.
Anonymous (verified owner) –
The best place to get all your sausage making needs!
Anthony Garuccio (verified owner) –
Comes out very good all the time
Kiel (verified owner) –
This place was a real pleasure to deal with they accidentally sent me the wrong item at first I had no problems getting great customer service immediately and the problem was fixed my new item shipped within the same week and I am extremely satisfied it is a great pleasure to deal with such honest and caring individuals would recommend this company to anybody any time!!!
Peggy Hamley (verified owner) –
great thanks