Whisker free, pre-flushed, tubed, and vacuum bagged high 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. Use for fresh or smoked sausage. Bratwurst, Polish sausage, and Italian sausage. 32-35mm pork casings can also used to stuff pepperoni.
What does "TUBED" mean? Tubed means the natural casings are on a plastic sleeve. Simply slide the sleeve onto the stuffing horn and pull to remove the plastic sleeve leaving the casings on the horn ready to stuff! This is the quickest and most efficient way to use natural casings.
Features:
Store casings 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 4 years. DO NOT FREEZE
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