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DeWied Hank of Natural Hog Casings are packaged Pre-flushed (Brine Solution) Vac-Pack. These 32-35 mm (1 to 1/25 Inches) in diameter casings are perfect for Bratwurst, Kielbasa, etc. This ONE PACKAGE (Called a Hank) of Hog Casings will stuff 100 to 125 lbs. of meat - To use the Natural Hog Casings - Your stuffing horn must be smaller than 35mm (.75 inches) in diameter..
DeWied Natural Hog Casings will last up to one year in stored in your refrigerator in a salt water solution - We highly recommend storing your natural hog casings in your refrigerator as soon as you receive them - Ask The Meatman always store the natural hog casings in our cooler (36 to 38 degrees) before shipping.

Stuffs roughly 100-125 lbs. 32 - 35 mm (1¼ - 1½ inch) in Diameter. Processor Pack brand casings are made to the highest quality standards at DeWied. Natural Hog Casings Are Best used for Fresh Sausage (such as Bratwurst, Pork Sausage Links, Kielbasa etc.) BUT - Natural Hog Casings CAN be smoked. 1 lb. of meat uses approximately 2 feet of natural hog casings. Whisker free, pre-flushed and vacuum bagged. 32mm-35mm. 1st quality natural sausage casings. Stuffing capacities vary according to the number of links per pound and how tight the casing is stuffed. Although our natural hog casings are held to firm specifications, there may be a slight variance in stuffing diameter, hence 32mm - 35mm. This may also have an impact on stuffing capacity. Normal stuffing capacity for a hank of hog casings is 100 to 120 pounds or more. Use for fresh or smoked sausage. Bratwurst, Polish sausage, and Italian sausage. 32-35mm pork casings can also used to stuff pepperoni. Store casings in the original bag in the refrigerator until time for use. Hog casings stored in the original bag have been shown to keep up to four years in the refrigerator. Some odor is normal with natural casings especially in warm weather and this should disappear with a rinse in fresh water. Casings should be soaked in luke warm water for 30minutes before use. This helps to open the pores of the casing and makes them easier to handle. DO NOT USE HOT WATER as this may actually cook the casing rendering them useless. DO NOT FREEZE

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Natural Hog Casings. One Hank. Will stuff 100 to 125 Lbs. Of Meat

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