Natural Hog Casings

Name: Natural Hog Casings
Rating: 4.6 (194 reviews)

Natural Hog Casing With Sausage Linker And Sausage Stuffer

Natural Hog Casings

$12.99 - $49.99

SKU: U_NATHOG
Restricted Shipping Location: Canada

Casing Size: * 6 oz. Bag 1 Hank

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Description

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Description

Upgrade your food processing routine with our Natural Hog Casings. They are made from the submucosa of the hog's small intestine, a layer of the intestine that consists of naturally occurring collagen. Natural Hog casings are the traditional choice when making any type of link sausage. They are flexible, easy to stuff, are durable enough to hold up to smokehouse processing, and ensure your sausages remain juicy and tender with a distinctive "pop" when bitten into. Preparation is as simple as rinsing and flushing in cold water to remove brine and salt, then soaking them in cold water for 2-8 hours until soft and pliable. The casings are universally compatible and work seamlessly with any sausage stuffing equipment. Approximately 32-35mm in diameter. Edible.

Approximate Stuffed Weight:

6 oz. (32-35mm): 30 lbs.
Hank (32-35mm): 100 lbs.

Natural Casings CANNOT be shipped to Canada.

All Casings are non-returnable.

Specs

Available in Two Bag Sizes: 6.1 oz. bag (shorts) or 13.6 oz. bag (Hank)
Edibility: Edible
Made From: Natural hog intestine
Ideal For: Link sausage like Bratwurst, Kielbasa, Italians, and more
Capacity: Stuffs approx. 30 lbs. - Shorts (SKU 141); Stuffs approx. 100 lbs. - Hank (SKU 140)
Closure: Twist the ends and secure with string or close with hog ring
Preparation: Remove all brine and salt, then soak in water for 2 to 8 hours until soft and pliable
Cooking Method: Broil, boil, grill, or fry
Recommended Storage: Keep refrigerated and avoid freezing for the best results

Videos

LEM Casings - Differences and Uses

The different types of casings by LEM and what types of sausag...

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