Tubed Natural Sheep Casings
Tubed Natural Sheep Casings
18-20mm, 20-22mm, 22-24mm and 24-26 mm Tubed Sheep Casings
Walton's Tubed Natural Sheep 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 sheep 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 sheep casings. Visit the Walton's Learning Center for more information on Natural Sausage Casings.
- Tubed Natural sheep Casings
- 100 yards of natural sheep casings on plastic sleeves for easy and fast stuffing
- 18-20mm diameter will hold about 45 lb of meat
- 20-22mm diameter will hold about 55 lb of meat
- 22-24mm diameter will hold about 65 b of meat
- 24-26mm diameter will hold about 75 b of meat
- Packed in salt
- These should be refrigerated for storage
- Country of origin is either USA or Denmark
- 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!