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Natural Hog Casings for Sausage

Q: Once rinsed, should I handle the casings as if they are a raw pork product?

Hi Amber, So I guess the answer is sort of yes and no. What I do is rinse them off. Soak them for a while, 15 or 20 minutes and then use them. I keep them in a shallow container full of water. When I am done, I drain them and add fresh water to cover them. Then I put a lid on the container and stick it back in the fridge. They are supposed to keep for a week before they begin to deteriorate. I have kept them a little longer and they were fine. I have also kept them shorter than that, then drained all the water and repacked them in salt and stuck them in the fridge for a couple weeks. Then you can pull them out and use them again. I try not to have them out of the fridge all that long. And when I do have them out, I drain them and add fresh water. Right before I use one, I run fresh water through it and just make sure it's really well rinsed. Being pork, I always give them the sniff test. My thinking is if they start to go bad, I would expect a smell. I love these casings. I have made about 125 lbs of sausage in the past couple months and have only found 2 small holes in all of that time. I hope this was helpful.

Q: Has anyone used these to make dry fermented Italian salami? The kind where the casing is hung to dry and developes a white mold on outside.

I've got sausage (salume) hanging and drying now. I used these casings and they're working out just fine. Developing a nice, white mold and smelling wonderful. Easy to fill (I did it by hand, not machine) with very little tearing.

Q: Worked well for my needs but does it supposed to smell this bad? I can't tell if they are naturally this stinky or I have a bad batch....

They do have a stinky cheese smell upon opening the package. Soak casings in warm water several times and then run water through each casing just before stuffing.

Q: Of what country are these a product and where were they packed?

My package says USA: Packed by Oversea Casing Co. LLC, 601 S. Nevada St, Seattle, WA 98108

Product ID: 6458866

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🌱All Natural

📦20-25 lbs capacity

🗓️Best By Date

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Natural Hog Casings for Sausage

The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1

Sausage Pricker for Sausage Casings Natural Hog Casing, Summer Sausage Casing, Salami Casing, Sausage Making Supplies

Description

🌭 Unleash Your Inner Sausage Artisan!

GENEROUS CAPACITY - Easily stuff 20-25 lbs of your favorite sausage blend, perfect for gatherings.
CRAFTED FOR QUALITY - Experience the premium difference with all-natural hog casings sourced from North America.
FRESHNESS GUARANTEED - Each bag comes with a printed Best By Date, ensuring optimal freshness for your culinary creations.
DIRECT FROM THE SOURCE - Purchase with confidence from Oversea Casing Company, a trusted name in sausage casings.
ELEVATE YOUR SAUSAGE GAME - Transform your homemade sausages into gourmet delights that impress friends and family.

Natural Hog Casings from Oversea Casing Company are premium, all-natural casings sourced from North America, designed to hold 20-25 lbs of sausage. Each bag features a printed Best By Date for freshness, making them the ideal choice for both amateur and professional sausage makers.

Have a Question? See What Others Asked

Once rinsed, should I handle the casings as if they are a raw pork product?

Has anyone used these to make dry fermented Italian salami? The kind where the casing is hung to dry and developes a white mold on outside.

Worked well for my needs but does it supposed to smell this bad? I can't tell if they are naturally this stinky or I have a bad batch....

Of what country are these a product and where were they packed?

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