30-42 mm Natural Hog Sausage Casings
- 32-42 mm Natural Hog Sausage Casings
Natural Hog Sausage Casings
30-32mm -- 32-35mm -- 35-38mm -- 38-42mm -- 45-48mm Hog Casings
Walton's Natural Hog Sausage Casings are perfect for making sausages like bratwurst, polish, italian, kielbasa, and more. Natural hog casings will give a crisp bite and slight curve to a sausage that many people view as a traditional appearance factor for things like bratwursts. Walton's Natural Hog Sausage Casings come preflushed, which saves time in prepping casings for use. Simply rinse the salt off the outside of the casings, no need to flush water through the casings, then soak in warm water prior to stuffing. Also sometimes referred to as hog gut or a hank of casings. Visit the Walton's Learning Center for more information on Natural Sausage Casings
For more detailed info on Natural Sausage Casings, please watch our WaltonsTV video for Natural Casings 101
- Natural Hog Casings
- 110 yards of natural hog casings per package/hank
- 30-32mm diameter capacity of 105 lb
- 32-35mm diameter capacity of 125 lb
- 35-38mm diameter capacity of 135 lb
- 38-42mm diameter capacity of 150 lb
- 45-48mm diameter capacity of 170 lb
- Packed in salt
- Averages 13 strands per package/hank
- Country of origin is either USA or Denmark
- Can be refrigerated for 6 months (if left in salt or original packaging)
- Can be frozen for over 1 year (however, this can cause more blowouts when stuffing)
- This item is non-returnable
- 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!