Pretubed Natural Hog Casings 32-35mm

Pretubed Natural Hog Casings 32-35mm

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$28.49

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SKU: 17-1018 Categories: ,

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 Grade-A, North American hogs only and are whisker free.

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
  • Sourced from  Grade-A, North American hogs only and are whisker free.
  • Ideal for making making large brats, Italian sausage 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 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 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 refrigerator prior to use.
  6. For larger casings (>42mm): place bowl of beef bung, middles and/or rounds in 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 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.

    Additional information

    Weight 2 lbs
    Dimensions 3.5 × 3.5 × 6.5 in

    42 reviews for Pretubed Natural Hog Casings 32-35mm

    1. 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.

    2. Eric Gremli (verified owner) –

    3. 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!

    4. 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!

    5. 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.

    6. John Marshall (verified owner) –

    7. Anthony Checco (verified owner) –

    8. Bonnie Spangberg (verified owner) –

    9. Brad O (verified owner) –

    10. 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.

    11. Joseph Ciavarra (verified owner) –

    12. 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.

    13. 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.

    14. Richard Wilkinson (verified owner) –

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

    15. 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.

    16. Jerry Harrison (verified owner) –

      If you make real homemade sausage this is the best I have used.

    17. gary amos (verified owner) –

    18. @TheFreakingPope (verified owner) –

      You will not regret picking up these up for your next cook! Great service, quick shipment, easy to use.

    19. David Kerns (verified owner) –

      soaked in warm water for 15 minutes while mixing sausage and were ready to go on horn

    20. Mark Ogier (verified owner) –

    21. Martelle Marshall (verified owner) –

      been using for several years, quality and easy

    22. Gale Sights (verified owner) –

      I have been using Sausage Maker products for over thirty years and have found all their equipment high quality and more than adequate to do the job. All at a fair market price.

    23. Matthew Cannon (verified owner) –

    24. Henry Terry (verified owner) –

    25. Dominic Souza (verified owner) –

      These are great when you are in a time crunch. I make a lot of sausage and these come in very handy. Especially when a buddy wants to do sausage last minute lol would recommend Especially if you don’t care to deal with bulk casing and undoing knots etc

    26. Dane Kujat (verified owner) –

      Hog casings were exactly as described and work flawlessly.

    27. Anonymous (verified owner) –

      Casing quality 5 Stars. Shipping time 3 Stars, although with the COVID problem that is understandable. Now for the 1 Star or less, I had to use 3 pre-tubed sleeves to stuff 12 pounds of German Sausage. I understand on natural casings that length varies. but when there are numerous 6 inch to 12 in lengths in each sleeve and I mean close to half that is poor quality control.

    28. C. Kenney (verified owner) –

      The pretubed casings were so easy to get started and use. Came fast and of high quality. I highly recommend them. Just order.

    29. Mathew Nieman (verified owner) –

    30. Michael M. (verified owner) –

      These pre-tubed casings (I have a whole range of sizes) work so much better than standard casings. It is a struggle for me, due to arthritis, to get un-tubed casings onto the stuffer tube while these go on very easily. I just need to puzzle out how to better flush the inside of the casings without accidentally getting them slipped off the holder. 🙂
      I’ve found that I get nearly no blow-outs or casing tears using the pre-tubed casings.

    31. Ken (verified owner) –

      Mostly OK. Some casings had holes in them. Delivery was timely.

    32. Anonymous (verified owner) –

    33. Paul Opera (verified owner) –

      Excited to use these.

    34. David Hallet (verified owner) –

      I would like to thank you! I’ve been making sausage for my family since I was a kid. 6years old with my great grandfather and grandfather. Polish kielbasa with my Polish grandfather. The last 5 years I’ve struggled to find a clean product and relatable. This is the best! No more butchering and cleaning just to get the intestines for free. Much easier and way cleaner than I could have ever gotten them! Will be ordering again next week!

    35. Johnathan Gensler (verified owner) –

      Shipping could be a little faster but always happy with the product. Plan ahead and order a little sooner. Its worth the wait.

    36. Rodney Wentz (verified owner) –

      This product makes stuffing the meat in casing go a lot quicker and less problems

    37. Bryan Stark (verified owner) –

      Theses are great. They save lots of time trying to get casings on the stuffer. I was able to get about 14 pounds of brats per tube of casings.

    38. Chad Cordie (verified owner) –

      Absolutely the best casing I’ve ever used

    39. Joseph (verified owner) –

      Have used the products over the ten years. Consistently strong quality and outstanding service

    40. Steve Cook – Wild Fig BBQ (verified owner) –

      Perhaps they’re too small for my application. Had a lot of problems with blowouts and tearing.

    41. Christopher Ludwig (verified owner) –

      Super easy to use however.

    42. JB (verified owner) –

      We stuffed about 60lbs of sausage with 1 box. Super easy to use. Would purchase again

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    Questions and answers of the customers

      After smoking Polish Kielbasa the casing are really tuff and are hard to chew. I have tried soaking the casings overnight, and two nights with no difference. Any suggestions
    1. 0 votes
      Q After smoking Polish Kielbasa the casing are really tuff and are hard to chew. I have tried soaki...... Read more answer now
      A

      After stuffing, hang sausages overnight in fridge to dry casings overnight. Next day remove sausages and bring to room temperature to condition them. Pre-heat smoker to 110F, place sausages in smoker and dry for 1 hour, increase temp to 140F and introduce smoke for 90 minutes. Remove sausages and POACH in water at 170F until internal temp reaches 152F. DO NOT BOIL!!!! Remove from water and let bloom for 1 hour. Shower with cool NOT cold water.
      2. What is the diameter of the stuffed sausage?
    2. 0 votes
      Q What is the diameter of the stuffed sausage? answer now
      A

      32 - 35mm
      3. How many pieces in the package? Says will stuff 50 pounds, is that per each piece or the total of however many pieces are in the package?
    3. 0 votes
      Q How many pieces in the package? Says will stuff 50 pounds, is that per each piece or the total of...... Read more answer now
      A

       Between 4 and 5 pre-loaded tubes of casings in each box
      4. How long do I need to soak these pre-tubed casing before stuffing?
    4. 0 votes
      Q How long do I need to soak these pre-tubed casing before stuffing? answer now
      A

      Donna,

      For at least 1 hr.
      A I rinse well under cold water and let them soak for a minimum of 1 hour. I have soaked them overnight.

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