18-28 mm Natural Sheep Casings

SKU:
G23032628
  • Finished sausage, with 22 to 28 mm Natural Sheep Casings being used as the casings
$38.00 - $58.99
Availability:
Shipping Weight:
3.00 LBS
Frequently bought together:

Description

Natural Sheep Sausage Casings

18-20 mm -- 20-22mm -- 22-24 mm -- 24-26 mm -- 26-28 mm Sheep Casings

Walton's Natural Sheep Sausage Casings are perfect for making small diameter sausages like breakfast sausage, pork sausage, hot dogs, and much more. Natural sheep casings have a clean and crisp bite when eaten and also provide a slightly curved appearance that is viewed as more traditional than a collagen casings. Natural sheep casings are pre-flushed to save you time during processing and prep. When using Walton's sheep casings, simply rinse the salt from the outside of the casings and soak in warm water for 30 minutes to 1 hour prior to stuffing. Visit the Walton's Learning Center for more information on Natural Sheep Casings.

For more detailed info on Natural Sausage Casings, please watch our WaltonsTV video for Natural Casings 101

Features:

  • Natural Sheep Casings
  • 100 yards of natural sheep casings per package/hank
  • 18-20mm diameter capacity 40-45 lb
  • 20-22mm diamter capacity 50-55
  • 22-24mm diameter capacity of 55-60 lb
  • 24-26mm diameter capacity of 60-65 lb
  • 26-28mm diameter capacity of 62-68 lb
  • Packed in salt
  • Country of origin is New Zealand
  • These should be refrigerated for storage
  • This item is non-returnable

Instructions:

  • Rinse salt from casings
  • Soak the casings in warm water (80 to 100 F) for 1 hour prior to stuffing
  • Stuff sausage into casings
  • Cook, eat, and enjoy your own homemade sausage!

Natural casings should be refrigerated for long term storage, however, they are completely fine to be shipped in normal ambient temperatures. If they get warm, they tend to not smell very pleasant, but simply refrigerate them upon receipt of your shipment and they will be fine. If they get warm for a temporary time frame, it will not hurt the casings and they will not go bad, but we do suggest to refrigerate them upon receipt for the best long term storage and to keep them from smelling unpleasant.

Learn about Natural Casings - Meatgistics

Learn about Natural Casings in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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