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Natural Hog Casings 34-36 mm, 90 m

Dry salted natural hog casing, calibre 34-36 mm. Approx. 90 metres holds approx. 54 kg of sausage meat.

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Information

Natural Hog Casings 34-36 mm: The Calibre for Frankfurters

Real hog casing is what sausage makers have used for generations, and you notice why at the first bite: the casing shrinks with the meat as it cooks, lets smoke through the wall, and gives the snap in the skin that no artificial casing manages to imitate. This is dry salted natural casing in calibre 34-36 mm, the size used for frankfurters, dinner sausages, bratwurst and smoked sausages. The approx. 90 metres pack holds around 54 kg of sausage meat.

Calibre 34-36 mm
Holds approx. 54 kg
Dry salted natural casing
Edible and smoke permeable

Dry salting keeps the casing for a long time as long as it is stored cold, and whatever you do not use can be re salted for the next batch. Before use, rinse the outside, soak it in lukewarm water and run water through the casing itself so the inside turns slick and it slides easily onto the horn. Natural casing varies a little in width from length to length. That is what real casing is like, and it is also why homemade sausages never come out identical.

Pro tip!
Put the casing in lukewarm water the moment you start, so it soaks while you grind and mix the meat. Then run water through the casing itself before threading it onto the horn, and the inside lubricates itself so it slides without tearing. And the one that matters most when the sausages are poached: keep the water at 80 to 85 degrees. At a rolling boil the fat expands faster than the casing can take, and the sausages split.

Features

  • Real natural casing: Shrinks with the meat during cooking and gives the characteristic snap in the skin.
  • Calibre 34-36 mm: Used for frankfurters, dinner sausages, bratwurst and smoked sausages.
  • Goes a long way: Approx. 90 metres holds around 54 kg of sausage meat, about 6 kg per 10 metres.
  • Takes smoke: The wall lets smoke through, so the casing works as well for smoked sausages as for poached ones.
  • Dry salted: Long shelf life when kept cold, and leftovers can be re salted for the next batch.

How to use

  1. Rinse the salt off the outside of the casing.
  2. Soak the casing in lukewarm water for at least 30 minutes, ideally while you prepare the meat.
  3. Run water through the casing so the inside is wet and slick.
  4. Thread the casing onto the sausage horn and stuff with even pressure, no firmer than lets you twist off links.
  5. If the sausages are poached, hold the water at 80 to 85 degrees until they are heated through.
  6. Re salt any casing you do not use and keep it cold until next time.

Dosage guide

Capacity of the pack Approx. 54 kg of meat on approx. 90 metres
Per 10 metres Approx. 6 kg of meat
Soaking At least 30 minutes in lukewarm water, with water run through the casing
Poaching temperature 80 to 85 degrees, never a rolling boil

Specifications

Product Dry salted natural hog casing
Calibre 34-36 mm
Length approx. 90 metres
Capacity Approx. 54 kg of sausage meat
Best for Frankfurters, dinner sausages, bratwurst and smoked sausages
Properties Edible, smoke permeable, shrinks with the meat
Preparation Rinse and soak in lukewarm water
Storage Cold and packed in salt, keeps for a long time

FAQ Frequently asked questions

How much sausage will approx. 90 metres of casing make?

Count on around 54 kg of sausage meat, about 6 kg per 10 metres in this calibre. Natural casing varies slightly in width, so treat the figure as a starting point rather than an exact number. Stuff the links a little looser and the casing goes further.

How do I prepare the casing?

Rinse the salt off the outside, soak the casing in lukewarm water for at least 30 minutes, then run water through the casing itself. That leaves the inside slick, softens the casing evenly and lets it slide onto the horn without tearing. Cold water leaves it stiff and more prone to splitting.

Why do my sausages split when I cook them?

Almost always because the water is boiling too hard. At a rolling boil the fat in the meat expands faster than the casing can take, and the skin gives way. Keep the water at 80 to 85 degrees and the sausages heat through without bursting. Overstuffing does the same thing.

Can I save the casing I do not use?

Yes, and that is exactly why the casing is sold dry salted. Squeeze the water out, cover it well in salt again and keep it cold in a sealed container. It keeps for a long time, and next time you only soak the piece you need.

Manufacturer

Foodstuff Collection

Foodstuff Collection

Product properties

Casingstype Pig
Bruksområde Tarm Bratwurst
Bruksområde Tarm Middagspølser
Tarmlengde 90m
Diameter 34-36mm
Bruksområde Tarm Knakkpølser

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