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These 32-35mm hog casing are excellent for making fresh or smoked sausages such as Bratwurst, Polish, Italian, and Chorizo or Cajun. The salt pack or MEDIUM DUTY Pack is recommended for MEDIUM DUTY users because it is easier to store and will do 25 lbs. of meat. When placing the casing on the stuffing horn, it should fit loosely. If you have difficulty placing the casing on the horn, the nozzle may be too large. A 3/4" nozzle is used for a 30-36mm casing. If you do not use all the casing, it should be re-salted with non-iodized salt and stored in the refrigerator in a sealed packet. Don't overdo the salting our it could toughen the casing. Use as much salt as was originally on the casing. Natural Casing Preperation:
Salted Casing: Rinse salt from casing with fresh water. Soak overnight in cool water. At stuffing table place casings into fresh warm water. Run tap water through the casing before you put them on the stuffing horn. | |
