Information
Natural Hog Casings 34-36mm, approx 90m
Natural hog casings in 34 to 36 mm calibre, supplied as an approx 90 m hank. This size is commonly used for bratwurst and other sausages that are slightly thinner than typical dinner sausages. The casing can burst if boiled, so gently poach at about 80 to 85°C for best results.
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✔ Natural hog casing for sausage making
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✔ 34-36 mm calibre, great for bratwurst and meat sausages
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✔ Approx 90 m hank for efficient production
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✔ Typically dry salted, soft tube may occur
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Tip: Rinse well to remove excess salt and soak before stuffing so the casing becomes flexible. Avoid hard boiling. Poach at about 80 to 85°C to reduce the risk of bursting.
Key features
- ✔ Natural hog casings for frankfurters, smoked sausages, bratwurst and dry cured sausage
- ✔ 34 to 36 mm calibre for a classic sausage shape and controlled filling
- ✔ Large pack, approx 90 m hank
- ✔ Usually dry salted, soft tube may occur depending on supplier stock
Specifications
| Product | Natural casing, hog casing |
| Calibre | 34-36 mm |
| Casing length | 90 m hanks |
| Pack type | Dry salted (soft tube may occur) |
| Casing type | Hog casing |
| Recommended cooking | Poach at about 80-85°C |
| Reference | NT602021 |
Forcemeat capacity
| 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 the casing in several changes of water to remove excess salt.
- Soak in water before use so the casing becomes flexible and easy to stuff.
- Slide the desired length onto the stuffing tube and tie or twist the end.
- Stuff evenly and link to your preferred sausage length.
- Avoid hard boiling. Poach at about 80 to 85°C.
FAQ
What sausages fit 34-36 mm hog casings?
This calibre is commonly used for bratwurst, and it can also be used for frankfurters, smoked meat sausages and dry cured sausage.
Why should I avoid boiling?
The casing can burst when boiled. Poach gently at about 80-85°C for a more stable result and lower risk of splitting.
What does dry salted and soft tube mean?
The product is typically supplied dry salted. Soft tube may occur depending on supplier stock.
Product properties
| Casingstype | Pig |
| Bruksområde Tarm | Bratwurst |
| Bruksområde Tarm | Middagspølser |
| Tarmlengde | 90m |
| Diameter | 34-36mm |
| Bruksområde Tarm | Knakkpølser |