Information
Natural Hog Casings 38-40mm, approx 10m
Natural hog casings in 38-40 mm calibre in a practical approx 10 m pack. Suitable for sausages and dinner style links, and can also be used for bratwurst, smoked sausages and some cured styles. The casing is dry salted for shelf life. It may burst if boiled hard, so poach at 80-85°C.
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✔ 38-40 mm calibre for fuller sausages
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✔ Approx 10 m pack for home use
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✔ Dry salted natural casing for good shelf life
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✔ Poach at 80-85°C to reduce bursting
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Tip: Soak in lukewarm water before use and run water through the casing to remove excess salt. This makes the casing flexible and easier to load onto the stuffing tube. Avoid hard boiling, poach at 80-85°C.
Features
- ✔ Natural casing for classic look and a clean snap
- ✔ Suitable for dinner style links and many sausage types
- ✔ Can be used for bratwurst, smoked and some cured styles
- ✔ Small pack makes it easy to produce smaller batches
Stuffing amount
| Calibre | Approx meat batter 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 |
This table is a guide. Calibre 38-40 mm typically holds slightly more than 36-38 mm at a similar stuffing level.
Specifications
| Product | Natural hog casings |
| Calibre | 38-40 mm |
| Length | Approx 10 m (small pack) |
| Packaging | Dry salted |
| Use | Dinner style links and sausages, also bratwurst, smoked and some cured styles |
| Cooking | May burst if boiled hard, poach at 80-85°C |
| Reference | NORI-602100 |
How to use
- Soak in lukewarm water to make the casing flexible.
- Run water through the casing to remove excess salt.
- Load onto the stuffing tube and tie off the end before stuffing.
- Stuff evenly and avoid overfilling.
- Poach at 80-85°C to reduce the risk of bursting.
FAQ
What is the difference between 10 m and 90 m?
Same casing type and calibre. The 10 m pack is ideal for smaller home batches, while the 90 m bundle suits larger production.
Can I smoke sausages in these casings?
Yes, natural casings typically take smoke well and give a nice surface finish.
How do I reduce bursting?
Do not overstuff, and avoid hard boiling. Poach at 80-85°C.
Product properties
| Casingstype | Pig |
| Tarmlengde | 10m |
| Diameter | 38-40mm |
| Bruksområde Tarm | Knakkpølser |
| Bruksområde Tarm | Spekepølse |
| Bruksområde Tarm | Middagspølser |