Description
Upgrade your food processing routine with our Pre-Tubed Natural Hog Casings. These natural casings are preserved in salted brine and attached to a "straw" that eliminates the need to find the end, untie knots, feed the casing onto the stuffing tube, or deal with torn 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.
Natural Casings CANNOT be shipped to Canada.
All Casings are non-returnable.
Specs
- Available in Two Sizes: 9.6 oz. bag or 19.2 oz. bag (1 Hank)
- Edibility: Edible
- Made From: Natural hog intestine
- Ideal For: Link sausage like Bratwurst, Kielbasa, Italians, and more
- Capacity: Stuffs approx. 50 lbs. (SKU 1241); Stuffs approx 100 lbs. (SKU 1156)
- 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; keep casings on the plastic straw while you clean and soak them
- Cooking Method: Broil, boil, grill, or fry
- Recommended Storage: Keep refrigerated and avoid freezing for the best results
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