8 oz. Vacuum Sealed Bag Hog Casings for 25 lbs. Meat

Upgrade your food processing routine with our Natural Hog Casings. They are made from the submucosa of the hog's small intestine, a layer of the intestine that consists of naturally occurring collagen. Natural Hog casings are the traditional choice when making any type of link sausage. They are flexible, easy to stuff, are durable enough to hold up to smokehouse processing, and ensure your sausages remain juicy and tender with a distinctive "pop" when bitten into. Preparation is as simple as rinsing and flushing in cold water to remove brine and salt, then soaking them in cold water for 2-8 hours until soft and pliable. The casings are universally compatible and work seamlessly with any sausage stuffing equipment.

Features

• Edibility: Edible
• Made From: Natural hog intestine
• Ideal For: Link sausage like Bratwurst, Kielbasa, Italians, and more
• Capacity: Stuffs approx. 25 lbs.
• Closure: Twist the ends and secure with string or close with hog ring
• Preparation: Remove all brine and salt, then soak in water for 2 to 8 hours until soft and pliable
• Cooking Method: Broil, boil, grill, or fry
• Recommended Storage: Keep refrigerated and avoid freezing for the best results

LEM 8 oz. Vacuum Sealed Bag Hog Casings for 25 lbs. Meat