Information
Natural Hog Casings 34-36mm, 10m
Best for: Hog casings used for frankfurters and classic meat sausages, and also suitable for smoked sausages, bratwurst and dry cured sausage. Calibre: 34-36 mm. Length: 10 meter pack. Pack type: Dry salted. Preparation: Rinse, soak and flush with water before stuffing.
|
✔ Natural hog casings in a practical 10m pack
|
✔ 34-36 mm gives a classic bite and good filling capacity
|
|
✔ Dry salted for long shelf life
|
✔ Approx 5.9 kg forcemeat per 10 m in 34-36 mm
|
Key features
- ✔ Natural hog casings for frankfurters, meat sausages, bratwurst and dry cured sausage
- ✔ 34-36 mm is a popular calibre for classic sausage styles
- ✔ Dry salted, ready for rinsing and soaking before stuffing
- ✔ 10 meter pack is ideal for home use and test batches
Specifications
| Product | Natural casing, hog casing |
| Calibre | 34-36 mm |
| Length | 10 m pack |
| Pack type | Dry salted |
| Casing type | Hog casing |
| Reference | NORIL-234 |
Forcemeat capacity
Raw forcemeat usage: Approximate forcemeat per 10 m of casing by calibre.
| Calibre | Approx forcemeat per 10 m |
|---|---|
| 28-30 mm | Approx 4.0 kg |
| 30-32 mm | Approx 4.5 kg |
| 32-34 mm | Approx 5.3 kg |
| 34-36 mm | Approx 5.9 kg |
| 36-38 mm | Approx 6.6 kg |
How to use
- Rinse: Rinse thoroughly to remove excess salt.
- Soak: Soak in lukewarm water before stuffing.
- Flush: Run water through the casing to clear any salt and improve handling.
- Stuff: Slide onto the stuffing tube and stuff evenly. Link to your preferred length.
- Cook gently: Avoid hard boiling. Poach at about 80-85°C to reduce splitting.
FAQ
What sausages fit 34-36 mm hog casings?
This calibre is used for frankfurters and classic meat sausages, and is also suitable for smoked sausages, bratwurst and dry cured sausage.
How much forcemeat per 10 meters in 34-36 mm?
Approx 5.9 kg of forcemeat per 10 meters in 34-36 mm, as a practical planning guideline.
How do I prepare dry salted casings before stuffing?
Rinse off salt, soak in lukewarm water, and flush water through the casing before stuffing for easier handling and better results.
How do I avoid the casing bursting during cooking?
Avoid hard boiling. Gently poach at about 80-85°C to reduce splitting.
How should I store unused casings after opening?
Keep casings well salted and stored cold in a sealed container to maintain quality.
Product properties
| Casingstype | Pig |
| Tarmlengde | 10m |
| Diameter | 34-36mm |
| Bruksområde Tarm | Middagspølser |
| Bruksområde Tarm | Knakkpølser |
| Bruksområde Tarm | Bratwurst |