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Quality Casing Brand Hank of Natural Hog Casings are packaged Pre-flushed (Brine Solution) Vac-Pack. These 32-35 mm (1 to 1.25 Inches) in diameter casings are simple to use and make your Homemade Bratwurst, Italian, BBQ or any type of link pork sausage.
This ONE PACKAGE (Called a Hank) of Hog Casings will stuff 100 to 125 lbs. of meat - To use the Natural Hog Casings - Your stuffing horn must be smaller than 35mm (.75 inches) in diameter. Can NOT BE SHIPPED Outside of the 50 States in the U.S. We Do NOT SHIP to Guam, PR, VI, or any APO or FPO address.
Quality Casing 100% ALL Natural Hog Casings will last up to one year in stored in your refrigerator in a salt water solution - We highly recommend storing your natural hog casings in your refrigerator as soon as you receive them - Ask The Meatman at Amazon always store the natural hog casings in our cooler (36 to 38 degrees) before shipping.
Quality's natural casings offer consistent sizing, uniformity, minimized tangling, transparency and are tender, juicy and firm to the bite. Use your own favorite link sausage recipe or choose one of our Witts or AC Legg pre-blended sausage seasoning packages for commercial grade quality and full product flavor.
DO NOT FREEZE Hog Casings Before Use/Stuffing. 1 lb. of meat uses approximately 2 feet of natural hog casings.
Description
Stuffs roughly 100-125 lbs. 32 - 35 mm (1 - 1 inch) in Diameter. Casings are made to the highest quality standards at Quality Casings. Natural Hog Casings Are Best used for Fresh Sausage (such as Bratwurst, Pork Sausage Links, Kielbasa etc.) BUT - Natural Hog Casings CAN be smoked. 1 lb. of meat uses approximately 2 feet of natural hog casings. Whisker free, pre-flushed and vacuum bagged. 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 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. 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 30minutes 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. DO NOT FREEZE Hog Casings Before Use/Stuffing.
