Natural Hog Sausage Casing 8 oz

Natural Hog Sausage Casing 8 oz

LEM’s edible Natural Casings make juicier, tender sausage. They provide a distinctive “pop” when you bite into sausage stuffed in natural casings. It is used for some types of fresh sausage as well as a variety of smoked, dry, and semidry sausages.

Natural Hog Casings are the easiest and fastest way to stuff sausage with natural casings. Conveniently packed in salt on plastic sleeves to easily slide on stuffing tubes. No more untangling packages of hog casings, or individually sliding casings onto a stuffing tube. Simply rinse salt from the tubed natural sheep casings, soak in warm water prior to stuffing, slide the whole sleeve on the stuffing tube and pull to remove the plastic. Definitely, the easiest way to use natural hog casings. For indoor and outdoor food preparation.

Benefits

Natural Hog Casings provide a remarkably beautiful smoked and cooked appearance. The natural casing takes on a beautiful color when smoked. Natural casings add to the nutritional value of the product because they are a protein-based material. They tend to be flavor-neutral, but they certainly do not create off-flavors in the sausage product. The natural casings allow products to be placed in up-scale markets.

The 8 oz. pack of Natural Hog Casings contains what the industry calls “shorts”. These vary in length and diameter. The quality of the casings is identical to the hanks, they are just shorter pieces. One pack will stuff approximately 20 – 25 lbs, which makes them ideal for the home sausage maker or hobbyist.

How to prep for use

Rinsed the Natural Hog Casings in warm water several times, then soaked in water for one hour until soft and pliable. Once the casing bag has been opened refrigerate it. For proper storage, cover casings with salt, place them in an airtight container and refrigerate them. Properly salted and refrigerated casings should last a year.

For better casing selection check this video.