Information
Natural Hog Casings 38-40mm, approx 90m
Natural hog casings in 38-40 mm calibre, supplied as an approx 90 m bundle. This size is commonly used for bratwurst and sausages that are slightly slimmer than the very coarsest dinner style sausages. The casings are salted for shelf life and provide a natural snap and good smoke uptake during smoking. They may burst if boiled hard, so poach at 80-85°C.
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✔ Natural hog casings, 38-40 mm calibre
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✔ Approx 90 m bundle for larger batches
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✔ Dry salted packaging for good shelf life
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✔ Poach at 80-85°C to reduce bursting
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Features
- ✔ Natural casing for authentic texture and clean finish
- ✔ Great for bratwurst and a wide range of meat sausages
- ✔ Takes smoke well for hot and cold smoking
- ✔ Large approx 90 m bundle for efficient production
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 planning guide.
Specifications
| Product | Natural hog casings |
| Calibre | 38-40 mm |
| Length | Approx 90 m (bundle) |
| Packaging | Dry salted (Soft tube may occur depending on supplier stock) |
| Use | Bratwurst and sausages, also suitable for smoked sausages and some cured styles |
| Cooking | May burst if boiled hard, poach at 80-85°C |
| Reference | NT602101 |
How to use
- Soak the casing in lukewarm water to reduce salt and improve flexibility.
- Run water through the casing to flush out salt and any residue.
- Slide onto the stuffing tube and tie off the end before stuffing.
- Stuff evenly without overfilling to reduce the risk of bursting.
- For cooking: poach at 80-85°C rather than hard boiling.
FAQ
What is 38-40 mm calibre used for?
It is commonly used for bratwurst and fuller sausages, and can also work well for smoked and some cured styles.
Do I need to soak natural casings?
Yes. Since they are salted, soak in lukewarm water and run water through the casing to remove excess salt and make it easier to load onto the tube.
Why should I poach instead of boil?
Natural casings may burst during hard boiling. Poaching at 80-85°C gives better control and reduces bursting.
Product properties
| Casingstype | Pig |
| Tarmlengde | 90m |
| Diameter | 38-40mm |
| Bruksområde Tarm | Bratwurst |
| Bruksområde Tarm | Middagspølser |