Natural Hog Casings 32-35mm

32-35mm Natural Hog Casings are edible. These casings are generally used for making large brats, Italian sausage, and rope sausage. The casings are sourced from North American hogs only.

One pound of meat will use approx. 2 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.

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
• Casings are bundled into "Butcher Packs" - approx 71 yards of the casing (65 meters or 213 feet)
• Natural hog casings are 32-35mm (1¼ - 1 3/8) in diameter
• Stuffing capacity per pack: approx. 80 lb.*
• We also offer a Pretubed Natural Hog Casing

Preparing Natural Casings

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 - 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. Click here for additional sizes and types of natural casings.

*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.