of pre-flushed and vacuum bagged whisker free natural hog casings.
32mm-35mm. 1st quality natural sausage casings. Stuffing capacities
vary according to the number of links per pound and how
tight the casing is stuffed. Although our natural hog casings
are held to firm specifications, there may be a slight
variance in stuffing diameter, hence 32mm - 35mm. This may also
have an impact on stuffing capacity. Normal stuffing capacity for a
100 yard hank of hog casings is 100 to 120 pounds or
more. Use for fresh or smoked sausage. Bratwurst, Polish sausage,
and Italian sausage. 32-35mm pork casings can also used
to stuff pepperoni.
in the original bag in the refrigerator until time for use. Hog
casings stored in the original bag have been shown to keep up to
four years in the refrigerator. Some odor is normal with natural
casings especially in warm weather and this should disappear with a
rinse in fresh water. Casings should be soaked in luke warm water
for 1 hour before use. This helps to open the pores of the casing
and makes them easier to handle. DO NOT USE HOT WATER as this may
actually cook the casing rendering them useless. Drain unused
casings and store covered in dry salt sealed in a plastic dish or
plastic bag in the refrigerator. Casings stored in this manner have
been shown to keep for up to 5 years. DO NOT FREEZE
6/9/2010 -- Hello,What storage method is reccomended for your natural hog casings and what is the estimated storage life before they . . .
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