Tubed Hog Casings

  • Natural Hog Casings
  • Tubed Natural Hog Casings
  • Folded Tubed Hog Casings
  • A Tubed Hog Casing
$35.99 - $48.99
Shipping Weight:
5.00 LBS


Tubed Natural Hog Casings

Walton's Tubed Natural Hog Casings are the easiest and fastest way to stuff sausage with natural casings. Each package will stuff approximately 80 -160 lb of meat (depending on size chosen). 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 hog 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. Visit the Walton's Learning Center for more information on Natural Sausage Casings


  • Tubed Natural Hog Casings
  • a Total of 100 yards of natural hog casings on plastic sleeves for easy and fast stuffing
  • Approximately 8 sleeves per package
  • Packed in salt
  • 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)
  • Country of origin is either USA or Denmark
  • This item is non-returnable

Size Capacity

  • 28-30mm - 80 lb
  • 30-32mm - 105 lb
  • 32-35mm - 125 lb
  • 35-38mm - 125 lb
  • 38-42mm - 150 lb
  • 42-45mm - 160 lb


  • 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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