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Natural Hog Casings

Hog casings are made from the submucosa of the small intestine of the hog. They are stripped, emptied of their content and the fat and inner lining is removed leaving behind a mostly collagen material.

Hog casings are usually sold in bundles or "Hanks" of 100 yards.

Hog casings are mainly used for fresh, smoked, and cooked sausage varieties but are also used for some fermented and dried sausages.

Natural hog casings readily permit smoke penetration and do not contribute any undesirable flavors.

Pre-flushed hog casings are vacuum packed in a heavy salt brine. This keeps them perfectly safe for the short amount of time involved in unrefrigerated shipping. When you receive your casings store them in the original bag in the refrigerator until time for use. Hog casings stored in the original un-opened bag have been shown to keep up to four years under refrigeration. Some odor is normal with natural casings especially in warm weather and this should disappear after a rinse or two in fresh, clean water.

Hog casings should be rinsed in clean water at least once to remove excess salt and then soaked in luke warm water for 1 hour before use. This helps to open the pores of the casing and makes them easier to handle. You can do this a day ahead of time to maximize the ease of handling effect. Place the casings in the warm water let the water cool to room temperature, drain and replace with fresh, clean, cold water and refrigerate. When you are ready to begin the stuffing operation, drain and replace the cold water with fresh, clean warm water and the casings are ready to stuff.

NEVER USE HOT WATER ON NATURAL CASINGS as this may actually cook the casing rendering them useless.

Normal stuffing capacity for a 100 yard hank of hog casings is 100 to 120 pounds or more. Stuffing capacities vary according to the number of links per pound and how tight the casing is stuffed. Our hog casings are held to firm specifications, however, due to the inherent characteristics of natural sausage casings there may be a slight variance in stuffing diameter size, hence 32mm - 35mm. This will also affect stuffing capacity.

Unused casings will store safely for several days in fresh, clean water in the cooler or refrigerator. To store for longer periods add salt to the water. Use as much salt as will dissolve in the water. To store for an indefinite amount of time, drain unused casings and store covered in dry salt sealed in a plastic dish or plastic bag in the refrigerator. Casings stored in this manner have been shown to keep for up to 5 years.

NEVER FREEZE natural casings. Freezing for long periods of time can cause the natural oils in the casings to leach out leaving them dry, brittle, and useless or nearly so.

Use natural hog casings for fresh or smoked sausage. Bratwurst, Polish sausage, and Italian sausage. Natural pork casings are also used to stuff pepperoni and dried chorizo.

Buy Hog Casings
Hog Casings 32-35mm Pre-Flushed Bagged
SKU: 3011-0003
In Stock

Hog Casings
Price Each: $19.95
Add To Cart

Hog Casings 32-35mm Pre-Flushed 10 Count
SKU: 3011-0006
In Stock

Hog Casings
Price Each: $175.00 
Add To Cart

Hog Casings 35-38mm Pre-Flushed Bagged
SKU: 3011-0008
In Stock

Hog Casings
Price Each: $19.50 
Add To Cart

Hog Casings 38-42mm Pre-Flushed Bagged
SKU: 3011-0015
In Stock

Hog Casings
Price Each: $18.95
Add To Cart

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