- Stuffs 20 lbs. to 25 lbs. of meat. Natural Hog Casings are edible.
- DeWied Salted Home Pack SizeTM brand hog casings are vacuum packed in re-sealable zip-lock pouches. Each package makes approximately 20 to 25 LB of sausage. Instructions and recipes on each package. Packaged salted in zip lock bags
- *Natural Hog Casing CAN NOT be shipped outside the U.S.*
- Natural hog casings stay fresh up to 1 to 2 years in your refrigerator!!
- Can NOT be sold outside of the U.S.
Product Features |
Frequently Bought Together
Important Information
Directions
For best results soak over night in cooler in water that starts out at 90º F (32.2ºC). If in a hurry, follow these instructions but understand that you may not get maximum expansion capacity from the casing. Rushing the soaking process can result in the casing being sticky and they may not slide easily from the horn. This can result in breakage and sausage that is irregular in diameter or too small. Cover unused casings in brine solution or granulated salt and store in cooler at 40º (4.44ºC) or less but do not freeze. How tight you stuff sausage casings depends on the type of sausage and how it is to be linked. For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by machine, stuff 3-4 mm below the maximum expansion of the casing. Consult the instructions for the linker or your linker supplier because there can be significant differences in equipment. If linking by hand stuff 4-5 mm below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure. Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling. How do you twist the casings into links? Slowly pinch the casing where you want a link to start, and twist the link clockwise. For the next link, twist counterclockwise; then clockwise again, and so forth. Be very gentle, or you'll burst the casing! My casings smell bad; are they still good? Usually Yes. When your natural casings first arrive there may be some gas build up in the container, especially in hot weather. What can I do to knock out the bad smell in my casings? Usually all it needs is airing out. Leave the container open in the cooler for a while. Putting baking soda in your soak water may also help.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
For best results soak over night in cooler in water that starts out at 90º F (32.2ºC). If in a hurry, follow these instructions but understand that you may not get maximum expansion capacity from the casing. Rushing the soaking process can result in the casing being sticky and they may not slide easily from the horn. This can result in breakage and sausage that is irregular in diameter or too small. Cover unused casings in brine solution or granulated salt and store in cooler at 40º (4.44ºC) or less but do not freeze. How tight you stuff sausage casings depends on the type of sausage and how it is to be linked. For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by machine, stuff 3-4 mm below the maximum expansion of the casing. Consult the instructions for the linker or your linker supplier because there can be significant differences in equipment. If linking by hand stuff 4-5 mm below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure. Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling. How do you twist the casings into links? Slowly pinch the casing where you want a link to start, and twist the link clockwise. For the next link, twist counterclockwise; then clockwise again, and so forth. Be very gentle, or you'll burst the casing! My casings smell bad; are they still good? Usually Yes. When your natural casings first arrive there may be some gas build up in the container, especially in hot weather. What can I do to knock out the bad smell in my casings? Usually all it needs is airing out. Leave the container open in the cooler for a while. Putting baking soda in your soak water may also help.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Hog sasings for traditional sausage like Italian, Polish, Bratwurst and Chorizo.
No shipping outside the USA.
Product Details
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful:
2.0 out of 5 stars
Not the same product,
By
This review is from: DeWied Natural Hog Casings Home Pack Size 32mm (Misc.)
I ordered these casings, and when they arrived it was NOT the product pictured on this page. I emailed the seller with a question about the shipping and they never returned the email, but the casings arrived a few days later. However, they are LEM casings. I am not sure if they have always been this way and they just re-packaged them, but I could have bought the LEM casings locally for less money. I believed that I was buying a better product, based on the reviews here, but now only time will tell if what they sent me will work as well.
7 of 8 people found the following review helpful:
5.0 out of 5 stars
quick service good product,
By
Amazon Verified Purchase(What's this?)
This review is from: DeWied Natural Hog Casings Home Pack Size 32mm (Misc.)
The casings are very good and the product was shipped quickly. With sausage casing difficult to find locally at times its nice to have a reliable source.
12 of 15 people found the following review helpful:
5.0 out of 5 stars
I love this product.,
By Karen (California, USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: DeWied Natural Hog Casings Home Pack Size 32mm (Misc.)
I've bought this sausage casing. It was a great product. It's easy to cook and you don't need to find sausage casing at supermarket anymore. Sometime, it rarely to find them. Here I recommend this product if you're looking for sausage casing to make any kind of sausages that you want.
By the way, I'd like to thankful for this product owner that responsed immediately when I ordered. I got this product before estimate time of shipment. I will order this product for sure whenever I want to make sausages. Best regards, Karen
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