{"title":"Hot Dog Casings","description":"\u003cp\u003e\u003cstrong\u003eHot dog casings from 22mm to 26mm\u003c\/strong\u003e — natural sheep for a snappy frankfurter, collagen for consistency, and cellulose for truly skinless dogs. Whether you want a casing you bite through or one you peel off, it's here.\u003c\/p\u003e\n\u003cp\u003eA hot dog is a finely emulsified sausage in a narrow casing, cooked gently and often smoked. Diameter matters more than with most sausage: too wide, and it stops being a hot dog; too narrow, and it dries out before it cooks through. Most American-style franks land between 22mm and 26mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich casing gives which hot dog?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"tsm-table-wrap\"\u003e\n\u003ctable class=\"tsm-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural sheep\u003c\/td\u003e\n\u003ctd\u003e22–24mm\u003c\/td\u003e\n\u003ctd\u003eThin, snappy frankfurter — the classic bite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural sheep\u003c\/td\u003e\n\u003ctd\u003e24–26mm\u003c\/td\u003e\n\u003ctd\u003eStandard American hot dog\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural hog\u003c\/td\u003e\n\u003ctd\u003e29–35mm\u003c\/td\u003e\n\u003ctd\u003eBun-length and quarter-pound deli-style dogs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCollagen\u003c\/td\u003e\n\u003ctd\u003e26mm\u003c\/td\u003e\n\u003ctd\u003eUniform size, no soaking, easiest to stuff\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCellulose\u003c\/td\u003e\n\u003ctd\u003e23–32mm\u003c\/td\u003e\n\u003ctd\u003eSkinless — peeled off after cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eNatural, collagen or skinless?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural sheep casings are what give a good hot dog its snap. They're thin-walled, fully edible, and the most traditional choice for a standard frank, though they need rinsing and a little patience on the stuffing tube. For a bigger dog — bun-length, or the thick deli-style frank — step up to natural hog in 29–35mm. Collagen in 26mm is edible, goes on dry, and runs straight through a stuffer with no prep- the easier route for a first batch. Cellulose is not edible: you stuff into it, smoke and cook, then peel it off, which is exactly how commercial skinless hot dogs are made.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else you'll need.\u003c\/strong\u003e Hot dogs are a cured, emulsified sausage, so you'll want a hot dog seasoning, \u003ca href=\"https:\/\/sausagemaker.com\/products\/insta-cure-1-naturally-colored-no-red-dye\"\u003eInsta Cure #1\u003c\/a\u003e for the cured color and flavor, and a fine grinder plate — 3\/16\" or smaller — to get the texture right. High temp cheese stirs into the mix if you want cheese dogs. All of it is below.\u003c\/p\u003e\n\u003cp\u003eLooking for something else? See our full range of \u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003enatural casings\u003c\/a\u003e, \u003ca href=\"https:\/\/sausagemaker.com\/collections\/collagen-casings\"\u003ecollagen casings\u003c\/a\u003e, \u003ca href=\"https:\/\/sausagemaker.com\/collections\/cellulose-sausage-casings\"\u003ecellulose casings,\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-casings\"\u003esausage casings\u003c\/a\u003e, or our \u003ca href=\"https:\/\/sausagemaker.com\/collections\/snack-stick-casings\"\u003esnack stick casings\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/summer-sausage-casings\"\u003esummer sausage casings\u003c\/a\u003e for other recipes.\u003c\/p\u003e","products":[{"product_id":"natural-hog-casings-home-pack","title":"Natural Hog Casings Home Pack","description":"\u003cp\u003eOur Natural Hog Casings Home Pack is a small, more manageable pack. Ideal for small batches of meat (a few pounds at a time). \u003cb\u003eThese casings vary in size and length; some pieces may be as short as 2-3 feet.\u003c\/b\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent in length than our \u003ca href=\"https:\/\/sausagemaker.com\/products\/premium-natural-hog-casings-1-hank\"\u003epremium natural hog casings, 1 hank\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eNatural Hog Casings Home Pack casings are sourced from \u003cstrong\u003eNorth American Hogs Only\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThese casings are ideal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" rel=\"noopener\" target=\"_blank\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eGrade A quality, minimum pinholes. Better durability and tensile strength.\u003c\/li\u003e\n\u003cli\u003eIdeal for making Italian sausage, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/li\u003e\n\u003cli\u003eSize: 32-38 mm (1 ¼\" - 1 ½\").\u003c\/li\u003e\n\u003cli\u003eMakes between 20–30 lbs of sausage per pack (depending on link\/rope size).*\u003c\/li\u003e\n\u003cli\u003eIncludes 1 or 2 packs depending on selection.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings: \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the approximate amount you will need.\u003c\/li\u003e\n\u003cli\u003ePlace casings in a clean food-safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush the interiors of casings to facilitate smooth casing application.\u003c\/li\u003e\n\u003cli\u003eFor small casings (\u0026lt;42mm): place the bowl in cool water in the refrigerator to soak for about 2 hours prior to use.\u003c\/li\u003e\n\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight before use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003eOptional for tenderizing: squeeze a lemon or add a tablespoon of white vinegar to the soaking water to refresh the casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural casings should be kept refrigerated until ready for use. When left unrefrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e Simply put the casings back into the refrigerator, and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Choose the Right Sausage Casing for Your Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Not sure which size is best for your recipe?\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/how-to-choose-the-right-sausage-casing-for-your-recipe\"\u003eRead our guide\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto match your casing to the sausage you're making.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" target=\"_blank\"\u003eWatch here\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor more information on what type of natural casing to use.\u003c\/p\u003e\n\u003cp\u003eView all additional sizes and types of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003enatural sausage casings\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"1 Pack","offer_id":48916643446923,"sku":"17-1010","price":12.99,"currency_code":"USD","in_stock":true},{"title":"2 Pack","offer_id":48916643479691,"sku":"17-1011","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Hog-Casing-Home-Pack-Img-1_df6d26c6-1a80-40b0-8306-c8d9ea9c41e0.jpg?v=1762274639"},{"product_id":"premium-natural-hog-casings-1-hank","title":"Premium Natural Hog Casings, 1 Hank","description":"\u003cp\u003ePremium Natural Hog Casings are the traditional choice for fresh, smoked, and cooked sausage with an authentic bite, texture, and appearance. Grade-A, edible, packed in purified salt, and processed for smooth stuffing and dependable results.\u003c\/p\u003e\n\u003cp\u003eA hank is the industry term for 100 yards — 300 feet — of natural casing. Each hank arrives vacuum sealed inside a resealable zipper-top bag, so unused casings go straight back into storage without repacking into another container.\u003c\/p\u003e\n\u003cp\u003eFlush and soak before use, keep refrigerated, and pick the diameter that fits the sausage you're making.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable in four sizes: 29-32mm, 32-35mm, 35-38mm, and 38-42mm hog casings.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCasing Size and Yield Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDiameter\u003c\/th\u003e\n\u003cth\u003eYield per hank\u003c\/th\u003e\n\u003cth\u003eCasing per 1 lb.\u003c\/th\u003e\n\u003cth\u003eLinks per 1 lb.\u003c\/th\u003e\n\u003cth\u003eCommon recipes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e29-32mm\u003cbr\u003e(1 1\/8\" - 1 1\/4\")\u003c\/td\u003e\n\u003ctd\u003e90-100 lbs.\u003c\/td\u003e\n\u003ctd\u003e~2.5 ft.\u003c\/td\u003e\n\u003ctd\u003e3-4\u003c\/td\u003e\n\u003ctd\u003eBreakfast links, bratwurst, grill-size sausage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e32-35mm\u003cbr\u003e(1 1\/4\" - 1 3\/8\")\u003c\/td\u003e\n\u003ctd\u003e105-115 lbs.\u003c\/td\u003e\n\u003ctd\u003e~2 ft.\u003c\/td\u003e\n\u003ctd\u003e3\u003c\/td\u003e\n\u003ctd\u003eItalian sausage (deli case or larger grill-size), bratwurst, chorizo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e35-38mm\u003cbr\u003e(1 3\/8\" - 1 1\/2\")\u003c\/td\u003e\n\u003ctd\u003e115-125 lbs.\u003c\/td\u003e\n\u003ctd\u003e1.3-1.5 ft.\u003c\/td\u003e\n\u003ctd\u003e2-3\u003c\/td\u003e\n\u003ctd\u003ePolish kielbasa, knockwurst, andouille\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e38-42mm\u003cbr\u003e(1 1\/2\" - 1 5\/8\")\u003c\/td\u003e\n\u003ctd\u003e125-135 lbs.\u003c\/td\u003e\n\u003ctd\u003e1-1.3 ft.\u003c\/td\u003e\n\u003ctd\u003e2\u003c\/td\u003e\n\u003ctd\u003ePepperoni, smoked Polish kielbasa, rope sausage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eAll measurements are approximate. Yield depends on meat and fill density, link length, and how tightly the casings are stuffed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFull hank is approximately 100 yards (300 feet, or 91 meters)\u003c\/li\u003e\n\u003cli\u003eGrade-A edible natural hog casing, packed in purified salt\u003c\/li\u003e\n\u003cli\u003eVacuum sealed inside a resealable zipper-top bag\u003c\/li\u003e\n\u003cli\u003eProcessed for tensile strength, inner-wall durability, and hanging strength\u003c\/li\u003e\n\u003cli\u003eMinimal pinholes for smoother, frustration-free stuffing\u003c\/li\u003e\n\u003cli\u003eWhiskers removed for a cleaner appearance and better handling\u003c\/li\u003e\n\u003cli\u003eDesigned to resist bursting during stuffing and smoking\u003c\/li\u003e\n\u003cli\u003eSuitable for hand-crank, motorized, and hydraulic sausage stuffers\u003c\/li\u003e\n\u003cli\u003eAlso available \u003ca href=\"https:\/\/sausagemaker.com\/products\/pretubed-natural-hog-casings-35-38mm\"\u003epre-tubed\u003c\/a\u003e for faster loading\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare Natural Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove only the amount of casing you need for your batch. Leave the rest in the bag and refrigerate.\u003c\/li\u003e\n\u003cli\u003eRinse the casings thoroughly under cold running water, inside and out, to remove excess salt.\u003c\/li\u003e\n\u003cli\u003eSoak in a small bowl of warm or tepid water for at least 30 minutes, or in cold water in the refrigerator for at least 2 hours. A 4-hour refrigerated soak gives the best results.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDon't soak longer than overnight.\u003c\/strong\u003e Over-soaked casings become over-tender and burst more easily during stuffing.\u003c\/li\u003e\n\u003cli\u003eOptional, for odor control: add 1\/2 tsp. baking soda per cup of soaking water.\u003c\/li\u003e\n\u003cli\u003eOptional, for tenderness: add a squeeze of lemon juice or a tablespoon of white vinegar.\u003c\/li\u003e\n\u003cli\u003eLoad the soaked casing onto your stuffing tube and stuff at a steady, controlled pace.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6-8 months in the original sealed bag\u003c\/li\u003e\n\u003cli\u003e3-4 months once the bag has been opened\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated. \u003cstrong\u003eDo not freeze\u003c\/strong\u003e — freezing weakens the casing and causes blowouts after thawing.\u003c\/li\u003e\n\u003cli\u003eSalted casings may give off a strong odor if left out too long. This is normal and subsides once refrigerated.\u003c\/li\u003e\n\u003cli\u003eAfter opening, repack unused casings in purified salt, seal the bag tightly, and refrigerate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork casing, salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping \u0026amp; Returns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNatural casings cannot be shipped outside the United States.\u003c\/li\u003e\n\u003cli\u003eAll natural casings are non-refundable and non-returnable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNot sure which size fits your recipe? Read our \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/sausage-casings-101\"\u003eguide to sausage casings\u003c\/a\u003e, or browse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003eall natural casings\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"29-32 mm","offer_id":48669820780683,"sku":"17-1026","price":29.99,"currency_code":"USD","in_stock":true},{"title":"32-35 mm","offer_id":48669820813451,"sku":"17-1027","price":29.99,"currency_code":"USD","in_stock":true},{"title":"35-38 mm","offer_id":48669820846219,"sku":"17-1028","price":29.99,"currency_code":"USD","in_stock":true},{"title":"38-42 mm","offer_id":48669820878987,"sku":"17-1029","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/premium-natural-hog-casing-pouch-front.jpg?v=1791573027"},{"product_id":"natural-sheep-casings-18-20mm","title":"Natural Sheep Casings","description":"\u003cp\u003eNatural sheep casings are the softest and most tender of all natural casings. Thin-walled and fully edible, they give a delicate snap without the chew of hog casing — which is why they're the traditional choice for breakfast links, hot dogs, frankfurters and snack sticks.\u003c\/p\u003e\n\u003cp\u003eTheir elasticity lets them expand without splitting when soaked properly, though they remain more delicate than hog or beef casings. Sourced salted and packed, available in five stuffed diameters from 18mm to 28mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdible\u003c\/strong\u003e — sheep casings don't need to be removed after cooking. They carry a natural taste and smell that won't interfere with your seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoose Your Size\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003cth\u003eStuffing capacity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e18-20mm (5\/8\" - 3\/4\")\u003c\/td\u003e\n\u003ctd\u003eCocktail franks, pepperettes, snack sticks\u003c\/td\u003e\n\u003ctd\u003eapprox. 35 lbs.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e20-22mm (3\/4\" - 7\/8\")\u003c\/td\u003e\n\u003ctd\u003eBreakfast sausage, small snack sticks\u003c\/td\u003e\n\u003ctd\u003eapprox. 35 lbs.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e22-24mm (7\/8\" - 1\")\u003c\/td\u003e\n\u003ctd\u003eBreakfast sausage, hot dogs, frankfurters\u003c\/td\u003e\n\u003ctd\u003eapprox. 40 lbs.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e24-26mm (~1\")\u003c\/td\u003e\n\u003ctd\u003eBratwurst, hot dogs, chipolatas, merguez, lap cheong\u003c\/td\u003e\n\u003ctd\u003eapprox. 45 lbs.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e26-28mm (~1 1\/4\")\u003c\/td\u003e\n\u003ctd\u003ePlump hot dogs, bockwurst, \u003ca href=\"\/blogs\/blog\/kabanosy-polish-snack-sticks\"\u003ekabanosy\u003c\/a\u003e, bratwurst\u003c\/td\u003e\n\u003ctd\u003eapprox. 50 lbs.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible natural casing — no peeling required\u003c\/li\u003e\n\u003cli\u003eThe softest and most tender natural casing available\u003c\/li\u003e\n\u003cli\u003eThin-walled, with a natural taste that won't mask your seasoning\u003c\/li\u003e\n\u003cli\u003ePacked in salt; indefinite shelf life when refrigerated\u003c\/li\u003e\n\u003cli\u003eFive stuffed diameters from 18mm to 28mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the approximate amount you'll need.\u003c\/li\u003e\n\u003cli\u003ePlace the casings in a clean, food-safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse the salt off under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush the insides to help the casing slide onto the stuffing tube.\u003c\/li\u003e\n\u003cli\u003eSoak in cool water in the refrigerator for about 2 hours before use.\u003c\/li\u003e\n\u003cli\u003eOptional, for odor control — add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003eOptional, for tenderizing — add a squeeze of lemon or a tablespoon of white vinegar to the soaking water.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e — Keep natural casings refrigerated until you're ready to use them. Unrefrigerated, salted casings may give off a strong odor. \u003cstrong\u003eThis is normal.\u003c\/strong\u003e Return them to the refrigerator and it will subside. \u003cstrong\u003eNever freeze natural casings\u003c\/strong\u003e — freezing damages their integrity after thawing and causes more blowouts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e — Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e — Read our \u003ca href=\"\/blogs\/blog\/natural-sheep-casings\"\u003eguide to natural sheep casings\u003c\/a\u003e for help choosing a size, or browse \u003ca href=\"\/collections\/natural-sausage-casings\"\u003eall natural casings\u003c\/a\u003e. Also available \u003ca href=\"\/products\/pretubed-natural-sheep-casings-22-24mm\"\u003epre-tubed\u003c\/a\u003e for faster stuffing and in a \u003ca href=\"\/products\/natural-sheep-casings-home-pack\"\u003ehome pack\u003c\/a\u003e for small batches.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCasing capacity depends on meat and fill density, link length, and how tightly you stuff the casings.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"18-20 mm","offer_id":50565586780299,"sku":"17-1112","price":39.99,"currency_code":"USD","in_stock":true},{"title":"20-22 mm","offer_id":50565586813067,"sku":"17-1113","price":53.99,"currency_code":"USD","in_stock":true},{"title":"22-24 mm","offer_id":50565586845835,"sku":"17-1114","price":49.99,"currency_code":"USD","in_stock":true},{"title":"24-26 mm","offer_id":50565586878603,"sku":"17-1115","price":52.99,"currency_code":"USD","in_stock":true},{"title":"26-28 mm","offer_id":50565586911371,"sku":"17-1118","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1112-2.jpg?v=1762274642"},{"product_id":"24-26mm-pre-tubed-natural-sheep-casings","title":"Pre-Tubed Natural Sheep Casings 24-26mm","description":"\u003cp\u003ePretubed Natural Sheep Casings 24-26mm are an edible casing. These sheep casings are ideal for Frankfurters, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/bockwurst\" target=\"_blank\" rel=\"noopener\"\u003eBockwurst,\u003c\/a\u003e Cabanosa. Sheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-sheep-casings-24-26mm\/\" target=\"_blank\" rel=\"noopener\"\u003e24- 26mm\u003c\/a\u003e size.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Pretubed Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePretubed casings come already strung on individual plastic sleeves. Since the casings are already individually separated, they are a lot easier to slide onto the stuffing tube. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator. Flush and soak in tap water before using.\u003c\/p\u003e\n\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e\ntender\u003c\/strong\u003e among all the other types of natural casings. Their elasticity makes them quite malleable to expansion without splitting, if soaked properly, but are still more prone to burst than other casings.\u003c\/p\u003e \n\n\u003cp\u003e\u003cstrong\u003eEdible \u003c\/strong\u003e - Sheep casings are all-natural, and thin-walled so they do not need to be removed after cooking. They also have a natural taste and smell that does not interfere with the ingredients of your sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePretubed Natural Sheep Casings 24-26mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eIdeal for Frankfurters, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/bockwurst\" target=\"_blank\" rel=\"noopener\"\u003eBockwurst,\u003c\/a\u003e Cabanosa\u003c\/li\u003e\n \t\u003cli\u003e24-26 mm (1 - 1 1\/6) inn lenght*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: Approximately 60-65 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003ePreparing Natural Casings - Do not remove plastic\u003c\/strong\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove approximate amount you will need.\u003c\/li\u003e\n \t\u003cli\u003ePlace casings in a clean food safe bowl.\u003c\/li\u003e\n \t\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n \t\u003cli\u003eFlush insides of casings to assist in smooth casing application.\u003c\/li\u003e\n \t\u003cli\u003eFor small casings (\u0026lt;42mm): place bowl in cool water to soak for about 2 hours in refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\n\u003c\/li\u003e\n \t\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n \t\u003cli\u003eOptional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e - Natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e  Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e - Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e - \n\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606096609419,"sku":"17-1122","price":57.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/PretubedNaturalCasings_dedf5247-3279-42ce-b148-a66c6b7ab522.jpg?v=1762274642"},{"product_id":"cellulose-casings-25mm","title":"Cellulose Casings 25mm","description":"\u003cp\u003eCellulose Casings 25mm \u003cspan\u003eare a non- edible casing that are used to make \u003c\/span\u003elarger skinless hot dogs\/franks or bratwurst. Very permeable, these will allow the product to take on a smoked flavor if used in the smoker. \u003cstrong\u003eWhat Are Cellulose Casings\u003c\/strong\u003e \u003cspan\u003eCellulose skinless casings combine high elasticity with very consistent diameter, providing the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peelability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking.\u003c\/span\u003e \u003cspan\u003eIn order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies that seal in the moisture and preserve the casings for storage. Cellulose skinless casings are available in many size for hot dogs, frankfurters knackwurst, smoked sausage, and fresh chorizo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellulose Casings 25mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible. Peel before eating\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eIdeal for larger skinless hot dogs\/franks or bratwurst\u003c\/li\u003e\n\u003cli\u003eSize: 25mm (1\" in diameter)\u003c\/li\u003e\n\u003cli\u003e4 strands per pack\u003c\/li\u003e\n\u003cli\u003e42 feet per strand (168 feet total)\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 40 lbs.*\u003c\/li\u003e\n\u003cli\u003eNo need to be refrigerated. Casings are shelf stable\u003c\/li\u003e\n\u003cli\u003eDo not soak – stuff dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommending Seasonings\u003c\/strong\u003e \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hot-dog-wiener-sausage-seasoning-6-oz\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e\u003cspan\u003eAll Natural Wiener\/Hot Dog Seasoning\u003c\/span\u003e\u003c\/a\u003e \u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e \u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607172448395,"sku":"17-2311","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2311-2.jpg?v=1762274642"},{"product_id":"cellulose-casings-31mm","title":"Cellulose Casings 31mm","description":"Cellulose Casings 31mm \u003cspan\u003eare a non- edible casing that are used to make \u003c\/span\u003elarger skinless hot dogs\/franks or bratwurst. Very permeable, these will allow the product to take on a smoked flavor if used in the smoker. Most common size for deli or grill sausage.\n\n\u003cstrong\u003eWhat Are Cellulose Casings\u003c\/strong\u003e\n\u003cspan\u003eCellulose skinless casings combine high elasticity with very consistent diameter, providing the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peel-ability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking.\u003c\/span\u003e\n\n\u003cspan\u003eIn order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies that seal in the moisture and preserve the casings for storage. Cellulose skinless casings are available in many size for hot dogs, frankfurters knackwurst, smoked sausage, and\u003c\/span\u003e\n\n\u003cstrong\u003eCellulose Casings 31mm Product Details\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible. Peel before eating\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eIdeal for larger skinless hot dogs\/franks or bratwurst\u003c\/li\u003e\n \t\u003cli\u003eSize: 31mm (1.2\" in diameter)\u003c\/li\u003e\n \t\u003cli\u003e3 strands per pack\u003c\/li\u003e\n \t\u003cli\u003e35 feet per strand (126 feet total)\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 47 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated. Casings are shelf stable.\u003c\/li\u003e\n \t\u003cli\u003eDo not soak – stuff dry.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eRecommending Seasonings\u003c\/strong\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hot-dog-wiener-sausage-seasoning-6-oz\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cspan\u003eAll Natural Wiener\/Hot Dog Seasoning\u003c\/span\u003e\u003c\/a\u003e\n\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607172546699,"sku":"17-2312","price":17.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2312-2.jpg?v=1762274643"},{"product_id":"cellulose-casings-28mm","title":"Cellulose Casings 28mm","description":"\u003cspan\u003eCellulose Casings 28mm are a non- edible casing that are used to make \u003c\/span\u003elarger skinless hot dogs\/franks or bratwurst. Very permeable, these will allow the product to take on a smoked flavor if used in the smoker.\n\n\u003cstrong\u003eWhat Are Cellulose Casings\u003c\/strong\u003e\n\u003cspan\u003eCellulose skinless casings combine high elasticity with very consistent diameter, providing the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peelability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking.\u003c\/span\u003e\n\n\u003cspan\u003eIn order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies that seal in the moisture and preserve the casings for storage. Cellulose skinless casings are available in many size for hot dogs, frankfurters knackwurst, smoked sausage, and fresh chorizo.\u003c\/span\u003e\n\n\u003cstrong\u003eCellulose Casings 28mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible. Peel before eating\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eIdeal for larger skinless hot dogs\/franks or bratwurst\u003c\/li\u003e\n \t\u003cli\u003eLength: 28mm (~1-1\/8″ in diameter)\u003c\/li\u003e\n \t\u003cli\u003e4 strands per pack\u003c\/li\u003e\n \t\u003cli\u003e 42 feet per strand (168 feet total)\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 47 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated. Casings are shelf stable\u003c\/li\u003e\n \t\u003cli\u003eDo not soak – stuff dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eRecommending Seasonings\u003c\/strong\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hot-dog-wiener-sausage-seasoning-6-oz\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cspan\u003eAll Natural Wiener\/Hot Dog Seasoning\u003c\/span\u003e\u003c\/a\u003e\n\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607172579467,"sku":"17-2313","price":15.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2313.jpg?v=1762274643"},{"product_id":"cellulose-casings-32mm","title":"Cellulose Casings 32mm","description":"Our Cellulose Casings 32mm are ideal for making larger skinless hot dogs\/franks or bratwurst. Most common size for deli or grill sausage. Cellulose casings are very permeable. This allows the product to take on a smoked flavor if used in the smoker.\n\n\u003cstrong\u003eWhat Are Cellulose Casings\u003c\/strong\u003e\n\u003cspan\u003eCellulose skinless casings combine high elasticity with very consistent diameter and  provides the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peelability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking.\u003c\/span\u003e\n\n\u003cspan\u003eIn order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies. The caddies seal in the moisture and preserve the casings for storage.\u003c\/span\u003e\n\n\u003cspan\u003e Cellulose skinless casings are available in many sizes: 17mm, 21mm, 25mm, 26mm and 30mm.\u003c\/span\u003e\n\n\u003cstrong\u003eCellulose Casings 32mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible. Peel before eating\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003e3 black stripes to identify casing on cooked product\u003c\/li\u003e\n \t\u003cli\u003eIdeal for larger skinless hot dogs\/franks or bratwurst\u003c\/li\u003e\n \t\u003cli\u003eLength: 32mm (1.25\" in diameter)\u003c\/li\u003e\n \t\u003cli\u003e3 strands per pack\u003c\/li\u003e\n \t\u003cli\u003e35 feet per strand (126 feet total)\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated. Casings are shelf stable.\u003c\/li\u003e\n \t\u003cli\u003eDo not soak – stuff dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eRecommending Seasonings\u003c\/strong\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hot-dog-wiener-sausage-seasoning-6-oz\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cspan\u003eHot Dog Wiener Sausage Seasoning 6oz\u003c\/span\u003e\u003c\/a\u003e\n\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607172612235,"sku":"17-2314","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2312-1.jpg?v=1762274642"},{"product_id":"fresh-collagen-casings-28mm","title":"Fresh Collagen Casings 28mm","description":"\u003cp\u003eOur Fresh Collagen Casings 28mm are ideal for Chorizo, Bratwurst and plump hot dogs. Excellent grilling size diameter. Edible; tender and delicate, yet durable enough to withstand your pan's sizzle.  This casing is used for fresh sausage only.\u003c\/p\u003e\n\n\u003cp\u003eThese casings are pleated into strands that can be unfurled and placed on \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube.\u003c\/a\u003e Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.\u003c\/p\u003e\n  \n\u003cp\u003e\u003cstrong\u003e28MM Fresh Collagen Casings Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eFresh sausage only\u003c\/li\u003e\n\u003cli\u003eIdeal for Chorizo, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/bratwurst\" rel=\"noopener\" target=\"_blank\"\u003eBratwurst\u003c\/a\u003e and plump hot dogs\u003c\/li\u003e\n\u003cli\u003e4 half strands per package\u003c\/li\u003e\n\u003cli\u003eSize: 28mm (1 1\/8″)\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 98 feet\u003c\/li\u003e\n\u003cli\u003eUse with  \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 30 lbs.*\u003c\/li\u003e\n\u003cli\u003eApproximately 1 1\/8″ when stuffed*\u003c\/li\u003e\n\u003cli\u003eStrand collagen casings should never be wetted or soaked\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607204069515,"sku":"17-1312","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1312-2.jpg?v=1762274646"},{"product_id":"fresh-collagen-casings-26mm","title":"Fresh Collagen Casings 26mm","description":"\u003cp\u003eOur Fresh Collagen Casings 26mm are the ideal size for making hot dogs or slim caliber sausages. This casing is used for fresh sausage only. These casings are pleated into strands that can be unfurled and placed on \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube.\u003c\/a\u003e Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.\u003c\/p\u003e \n  \n\u003cp\u003e\u003cstrong\u003e26MM Fresh Collagen Casings Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eFresh sausage only\u003c\/li\u003e\n\u003cli\u003eIdeal for hot dogs or slim caliber sausages\u003c\/li\u003e\n\u003cli\u003eSize: 26mm (1\")\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 98 feet\u003c\/li\u003e\n\u003cli\u003eUse with  \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2\" stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 28 lbs.*\u003c\/li\u003e\n\u003cli\u003eApproximately 1″ when stuffed*\u003c\/li\u003e\n\u003cli\u003eStrand collagen casings should never be wetted or soaked\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607204102283,"sku":"17-1311","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1311-2.jpg?v=1762274646"},{"product_id":"smoked-collagen-casings-26mm","title":"Smoked Collagen Casings 26mm","description":"\u003cp\u003eOur Smoked Collagen Casings 26mm are the ideal size for making hot dogs or slim caliber sausages. These casings are popular for smoked sausages because they can withstand the smoking process without bursting.\u003c\/p\u003e\n\u003cp\u003eThese casings are pleated into strands that can be unfurled and placed on \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube.\u003c\/a\u003e Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e26MM Smoked Collagen Casings Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eIdeal for hot dogs or slim caliber sausages\u003c\/li\u003e\n\u003cli\u003eSize: 26mm (1″)\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 98 feet\u003c\/li\u003e\n\u003cli\u003e4 half strands per package\u003c\/li\u003e\n\u003cli\u003eUse with \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 28 lbs.*\u003c\/li\u003e\n\u003cli\u003eApproximately 1″ when stuffed*\u003c\/li\u003e\n\u003cli\u003eStrand collagen casings should never be wetted or soaked\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607204397195,"sku":"17-1411","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1411-2.jpg?v=1762274646"},{"product_id":"hi-temp-cheddar-cheese-1-lb","title":"High Temp Cheddar Cheese 1 lb","description":"\u003cp\u003eHigh Temp Cheddar Cheese 1 lb. is made specifically to withstand smoking and grilling temperatures up to 400°F. High temperature cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures. High Temp Cheese gives a creamy flavor to your sausage products. The 1\/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high temp cheddar cheese is ideal for \u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" rel=\"noopener\" target=\"_blank\"\u003esummer sausage\u003c\/a\u003e, cheese franks or brats. Our cheese also comes in 1 lb. and 5 lb., bags. We have the following types available:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-bleu-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eBleu Cheese\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-mozzarella-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMozzarella\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-pepper-jack-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003ePepper Jack\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-swiss-cheese-1-lb\/\"\u003eSwiss.\u003c\/a\u003e For best results, we recommend using 5-10% cheese to ground meat or 0.5 to 1 lb cheese per 10 lbs. of meat. \u003cstrong\u003eKeep refrigerated. Freezing not recommended.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMelting point of cheese is 400°F in sausage\u003c\/li\u003e\n\u003cli\u003eUse 1 lb. of cheese per 10-12 lbs. of meat\u003c\/li\u003e\n\u003cli\u003eNet weight: 1 lb. (16 oz.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e During warmer months of the year, we will be shipping cheese on Monday's and Tuesday's ONLY. If your order is placed on any other day of the week, it will not be shipped until the following Monday or Tuesday. Sorry for any inconvenience this may cause.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens: Milk\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619275276427,"sku":"12-2110","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Cheddar-Cheese-1lb-Bag-main.jpg?v=1755117760"},{"product_id":"wiener-hot-dog-seasoning-2lbs","title":"Wiener Hot Dog Seasoning","description":"\u003cp\u003eWiener Hot Dog Seasoning is a mustard-and-paprika blend built for classic American-style hot dogs. It complements beef, pork, and veal equally well — and any combination of the three makes an excellent wiener.\u003c\/p\u003e\n\u003cp\u003ePre-blended in Buffalo without silicon dioxide or anti-caking agents. If it cakes up it hasn't spoiled — crush it in your hands and use it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to use\u003c\/strong\u003e — pre-blended, no measuring or sourcing\u003c\/li\u003e\n\u003cli\u003eMustard-forward with paprika and garlic\u003c\/li\u003e\n\u003cli\u003eNo MSG, no silicon dioxide, no anti-caking agents\u003c\/li\u003e\n\u003cli\u003eNo additional salt needed\u003c\/li\u003e\n\u003cli\u003eWorks with beef, pork, veal, or any combination\u003c\/li\u003e\n\u003cli\u003e6 oz. seasons approximately 10 lbs.; 2 lb. seasons approximately 50 lbs.\u003c\/li\u003e\n\u003cli\u003eMade by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Wiener Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 lbs. meat — all beef, pork, or veal, or any combination. Don't exceed 30% fat.\u003c\/li\u003e\n\u003cli\u003e6 oz. Wiener Seasoning\u003c\/li\u003e\n\u003cli\u003e2 level tsp. Insta Cure™ #1\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e1 cup soy protein concentrate or non-fat dry milk powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrind all meat through a 3\/16\" plate and mix all ingredients until evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFor a finer texture, emulsify the meat in a food processor.\u003c\/li\u003e\n\u003cli\u003eStuff into 24-26mm sheep or collagen casings.\u003c\/li\u003e\n\u003cli\u003ePlace in a smokehouse preheated to 120-130°F and dry for approximately 30 minutes.\u003c\/li\u003e\n\u003cli\u003eApply heavy smoke, gradually raising the smokehouse to 165°F, and continue until the internal temperature reaches 138°F.\u003c\/li\u003e\n\u003cli\u003eCook without smoke until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water for about 10 minutes, until the internal temperature drops to 100-110°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-sheep-casings-22-24mm\"\u003e22-24mm natural sheep casings\u003c\/a\u003e — for a natural-casing snap\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/sausagemaker.com\/collections\/collagen-casings\"\u003e24-26mm collagen casings\u003c\/a\u003e — easier to handle, no soaking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHelpful Tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf smoking, use \u003ca href=\"https:\/\/sausagemaker.com\/products\/insta-cure-1-naturally-colored-no-red-dye\"\u003eInsta Cure™ #1\u003c\/a\u003e (sold separately) for added safety.\u003c\/li\u003e\n\u003cli\u003eA binder such as \u003ca href=\"https:\/\/sausagemaker.com\/products\/soy-protein-concentrate-1-lb-12-oz\"\u003esoy protein concentrate\u003c\/a\u003e or \u003ca href=\"https:\/\/sausagemaker.com\/products\/non-fat-dry-milk-1-lb-8-oz\"\u003enon-fat dry milk powder\u003c\/a\u003e improves moisture retention.\u003c\/li\u003e\n\u003cli\u003eFor guidance on emulsifying, see \u003ca href=\"https:\/\/sausagemaker.com\/products\/great-sausage-recipes-and-meat-curing-book-by-rytek-kutas\"\u003eGreat Sausage Recipes and Meat Curing\u003c\/a\u003e by Rytek Kutas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt, mustard, paprika, dextrose, garlic powder, and other spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStore in a cool, dry place.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"6 oz","offer_id":49379760177291,"sku":"12-1220","price":10.99,"currency_code":"USD","in_stock":true},{"title":"2 lb","offer_id":49379760210059,"sku":"12-1022","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1022-2.jpg?v=1753150207"},{"product_id":"insta-cure-1-naturally-colored-no-red-dye","title":"Insta Cure™ #1 Pink Curing Salt – Prague Powder #1, No Red Dye","description":"\u003cp\u003e\u003cstrong\u003eInsta Cure™ #1 is pink curing salt — also sold as Prague Powder #1, Cure #1, or pink cure — made with 6.25% sodium nitrite and colored with annatto instead of synthetic red dye.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it for any meat that will be cooked, brined, smoked, or canned: \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-seasoning\"\u003esausage of all kinds\u003c\/a\u003e, poultry, fish, ham, bacon, luncheon meats, corned beef, and more. As a rule of thumb, 1 teaspoon cures 5 lbs of ground meat.\u003c\/p\u003e\n\u003cp\u003eCuring with sodium nitrite protects against \u003cem\u003eClostridium botulinum\u003c\/em\u003e, the bacterium behind botulism, during the long cooking times, low temperatures, and limited oxygen that smoked and dry-cured sausage require. It also fixes the cured flavor most people recognize as \"properly made,\" and stabilizes the reddish-pink color in the finished product by reacting with the meat's myoglobin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade without synthetic dyes.\u003c\/strong\u003e We worked with our suppliers to replace the red colorant in the original formula with annatto, a natural spice-derived colorant. The cure strength and usage rates are unchanged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1 is not interchangeable with Insta Cure #2.\u003c\/strong\u003e Cure #1 contains sodium nitrite only and is for products that will be cooked, smoked, or brined and eaten within weeks. \u003ca href=\"https:\/\/sausagemaker.com\/products\/insta-cure-2-naturally-colored-no-red-dye\"\u003eInsta Cure #2\u003c\/a\u003e also contains sodium nitrate, which breaks down slowly over months, and is for dry-cured salami and whole muscles aged without cooking. Using the wrong one is the most common mistake in home curing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1 Usage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral rule of thumb:\u003c\/strong\u003e for quick, easy calculating with sausage, 1 teaspoon per 5 lbs of ground meat is fine.\u003c\/p\u003e\n\u003cp\u003eSee the table below for maximum usage (156 ppm) and the TSM-recommended 130 ppm for adding Prague Powder #1 directly to \u003cstrong\u003eground meat\u003c\/strong\u003e for sausage intended for smoking or dry curing (2–4 week recipes):\u003c\/p\u003e\n\u003cdiv class=\"tsm-table-wrap\"\u003e\n\u003ctable class=\"tsm-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eInsta Cure #1\u003c\/th\u003e\n\u003cth\u003eMAXIMUM — meat cured @ 156 ppm nitrite*\u003c\/th\u003e\n\u003cth\u003eTSM recommended — meat cured @ 130 ppm nitrite\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 oz.\u003c\/td\u003e\n\u003ctd\u003e25 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e30 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 oz.\u003c\/td\u003e\n\u003ctd\u003e50 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e60 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4 oz.\u003c\/td\u003e\n\u003ctd\u003e100 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e120 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8 oz.\u003c\/td\u003e\n\u003ctd\u003e200 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e240 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 lb. (16 oz)\u003c\/td\u003e\n\u003ctd\u003e400 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e480 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 lbs. (32 oz)\u003c\/td\u003e\n\u003ctd\u003e800 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e960 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 lbs. (80 oz)\u003c\/td\u003e\n\u003ctd\u003e2,000 lbs. ground meat\u003c\/td\u003e\n\u003ctd\u003e2,400 lbs. ground meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e* 156 ppm is the maximum allowable ingoing nitrite into comminuted (ground) meat according to the Food Safety and Inspection Service (FSIS), a division of the USDA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrine and Immersion Curing (Poultry, Ham, Bacon)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImmersion only.\u003c\/strong\u003e For a basic bacon or ham brine that \u003cstrong\u003ewill not\u003c\/strong\u003e be used to pump (usually at 10–12%) into the meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 gallon water\u003c\/li\u003e\n\u003cli\u003e4 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. to 1.25 lbs. salt (pickling or kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8–12 oz. white sugar (\u003cstrong\u003emedium dark brown sugar\u003c\/strong\u003e for bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food-grade container, cover all whole-muscle pieces completely with brine and refrigerate:\u003c\/p\u003e\n\u003cp\u003eChicken\/turkey for 1–2 days\u003cbr\u003ePork loin for 4–7 days\u003cbr\u003eSmall ham (5–8 lbs) for 7–10 days\u003cbr\u003eLarge ham (10–15 lbs) for 14–21 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral rule of thumb:\u003c\/strong\u003e about 2 days of immersion wet curing per 1 inch of meat thickness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStitch-Pumping 10% and Brining\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a basic bacon or ham brine that \u003cstrong\u003ewill\u003c\/strong\u003e be used to pump 10% into the meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 gallon water\u003c\/li\u003e\n\u003cli\u003e3 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. to 1.25 lbs. salt (pickling or kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8–12 oz. white sugar (\u003cstrong\u003emedium dark brown sugar\u003c\/strong\u003e for bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food-grade container, cover all whole-muscle pieces completely with brine and refrigerate:\u003c\/p\u003e\n\u003cp\u003eChicken\/turkey for 12 hours to 1 day\u003cbr\u003ePork loin for 2–4 days\u003cbr\u003eSmall ham (5–8 lbs) for 4–6 days\u003cbr\u003eLarge ham (10–15 lbs) for 7–10 days\u003c\/p\u003e\n\u003cp\u003eFor corned beef specifically, our \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/making-corned-beef-at-home\"\u003eguide to making corned beef at home\u003c\/a\u003e walks through the full brining schedule.\u003c\/p\u003e\n\u003cp\u003eUsing a meat pump shortens brining time by about half, and you will use less cure and get more consistent results. Less brining time means less chance of failure — invest in a \u003ca href=\"https:\/\/sausagemaker.com\/products\/meat-pump\"\u003emeat pump\u003c\/a\u003e with perforated needles if you plan to brine bacon, hams, and especially poultry. You'll find the rest of our \u003ca href=\"https:\/\/sausagemaker.com\/collections\/curing-ingredients\"\u003ecuring ingredients\u003c\/a\u003e here, including salt, sugar cure, and binders.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"4 oz","offer_id":46887586889867,"sku":"11-1052","price":4.99,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":43663949987979,"sku":"11-1053-D","price":7.99,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":43663950020747,"sku":"11-1054-D","price":10.99,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":46887586922635,"sku":"11-1055","price":17.99,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":46887586955403,"sku":"11-1056","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/INSTA-Cure-_16oz-Dye-free-FRONT-1_d50ec5aa-c424-46b5-a050-0960bc2701e3.jpg?v=1753204224"},{"product_id":"10lb-hot-dog-kit","title":"10LB Hot-Dog Kit","description":"\u003cp\u003eElevate your grilling game with our 10 lb. Hot-Dog Kit! This comprehensive kit includes everything you need to craft delicious, homemade hot dogs right in your own kitchen. Here’s what you’ll find inside:\u003c\/p\u003e\n\n\u003cp\u003e6 oz of Premium Hot Dog Seasoning: Our specially formulated seasoning blend ensures your hot dogs are bursting with flavor.\n\u003cbr\u003eSheep Casings Homepack: Perfectly sized casings to give your hot dogs that classic snap.\n\u003cbr\u003eInstacure #1: Essential for safe and flavorful curing, ensuring your hot dogs are both delicious and safe to eat.\u003c\/p\u003e\n\n\u003cp\u003eNote: Beef is not included in this kit. Purchase 10 pounds of ground beef to complete your homemade hot dogs.\u003c\/p\u003e\n\n\u003cp\u003eWith our 10 lb. Hot-Dog Kit, you’ll have everything you need to create mouthwatering, homemade hot dogs that are sure to impress. Enjoy the process and savor the taste!\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619879551115,"sku":"12-1847","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/10lb-hotdog-kit-new.jpg?v=1753190460"},{"product_id":"cellulose-casings-23mm","title":"Cellulose Casings 23mm","description":"\u003cp\u003eCellulose Casings 23mm \u003cspan\u003eare a non- edible casing that are used to make\u003c\/span\u003e skinless hot dogs\/franks or breakfast links. Very permeable, these will allow the product to take on a smoked flavor if used in the smoker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Are Cellulose Casings\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCellulose skinless casings combine high elasticity with very consistent diameter, providing the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peelability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non-peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies that seal in the moisture and preserve the casings for storage. Cellulose skinless casings are available in many size for hot dogs, frankfurters knackwurst, smoked sausage, and fresh chorizo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellulose Casings 23mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible. Peel before eating\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eIdeal for skinless hot dogs\/franks or breakfast links\u003c\/li\u003e\n\u003cli\u003eSize: 23mm (~1\" in diameter)\u003c\/li\u003e\n\u003cli\u003e5 strands  per pack\u003c\/li\u003e\n\u003cli\u003e 42 feet per strand (210 feet total)\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 35 lbs.*\u003c\/li\u003e\n\u003cli\u003eNo need to be refrigerated. Casings are shelf stable\u003c\/li\u003e\n\u003cli\u003eDo not soak – stuff dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":44339122536587,"sku":"17-2315","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/cellulose-casings-23mm.jpg?v=1759853175"},{"product_id":"texas-hot-links-seasoning","title":"Texas Hot Links Seasoning","description":"\u003cp\u003eTexas Hot Links Seasoning brings real Central Texas barbecue heat to your own grinder. Cayenne and red pepper flakes carry the burn, granulated garlic and mustard seed build the backbone, and ground bay leaf and thyme give it the herbal depth that separates a proper hot link from a generic spicy sausage.\u003c\/p\u003e\n\u003cp\u003eDeveloped in partnership with \u003ca href=\"https:\/\/twoguysandacooler.com\" rel=\"noopener\"\u003eTwo Guys and a Cooler\u003c\/a\u003e, whose Texas hot link recipe this blend is built around. One 14.5 oz. packet seasons 10 lbs. of ground meat.\u003c\/p\u003e\n\u003cp\u003eThe traditional choice is pork at 25-30% fat, but beef, game meat, chicken, or any combination works well. As written, the recipe produces a fresh sausage — add Insta Cure™ #1 if you want to cure and cold-smoke it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to use\u003c\/strong\u003e — pre-blended, no measuring or sourcing\u003c\/li\u003e\n\u003cli\u003eCayenne and red pepper flake heat with garlic, mustard seed, and bay\u003c\/li\u003e\n\u003cli\u003eDeveloped with Two Guys and a Cooler\u003c\/li\u003e\n\u003cli\u003eSeasons 10 lbs. of ground meat per 14.5 oz. packet\u003c\/li\u003e\n\u003cli\u003eWorks with pork, beef, game meat, or chicken\u003c\/li\u003e\n\u003cli\u003eMakes fresh sausage as written; add cure for a smoked version\u003c\/li\u003e\n\u003cli\u003eAlso makes Texas Hot Burgers — same mix, formed into patties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Texas Hot Links Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 lbs. ground pork, 25-30% fat\u003c\/li\u003e\n\u003cli\u003e2 cups ice-cold beer or water\u003c\/li\u003e\n\u003cli\u003e1 packet (14.5 oz.) Texas Hot Links Seasoning\u003c\/li\u003e\n\u003cli\u003e2 level tsp. Insta Cure™ #1 — only if making a cured sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd the packet contents to 10 lbs. ground pork.\u003c\/li\u003e\n\u003cli\u003eMix in 2 cups of ice-cold beer or water and work the meat until it turns tacky.\u003c\/li\u003e\n\u003cli\u003eStuff into hog casings.\u003c\/li\u003e\n\u003cli\u003eRest overnight in the refrigerator — this step matters for flavor development.\u003c\/li\u003e\n\u003cli\u003eGrill or smoke until you reach your desired internal temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSmaller batches:\u003c\/strong\u003e use 1\/4 cup of seasoning and 3 tablespoons of ice-cold light beer or water per 1 lb. of ground meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexas Hot Burgers:\u003c\/strong\u003e follow the same recipe but form patties instead of links, and grill to your desired internal temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/premium-natural-hog-casings-1-hank\"\u003eNatural hog casings, 32-35mm\u003c\/a\u003e — the traditional choice for hot links\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/pretubed-natural-hog-casings-35-38mm\"\u003ePre-tubed natural hog casings\u003c\/a\u003e — same casing, pre-strung for faster stuffing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHelpful Tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTo make this a cured sausage, add \u003ca href=\"\/products\/insta-cure-1-naturally-colored-no-red-dye\"\u003eInsta Cure™ #1\u003c\/a\u003e (sold separately) at 2 level tsp. per 10 lbs. of meat.\u003c\/li\u003e\n\u003cli\u003eKeep the fat content between 25% and 30% — leaner batches come out dry.\u003c\/li\u003e\n\u003cli\u003eBeer adds a subtle malt note that water doesn't. A light lager works best.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSalt, black pepper, granulated garlic, red pepper flakes, cayenne pepper, paprika, mustard seeds, SavorYe (yeast extract), coriander powder, ground bay leaves, dried thyme, potato starch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKeep product dry at all times. Store in a cool, dry place. Keep out of reach of children.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"14.5 oz.","offer_id":50564345593995,"sku":"12-1233","price":16.99,"currency_code":"USD","in_stock":true},{"title":"4 lbs. 8 oz.","offer_id":50564345626763,"sku":"12-1097","price":74.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/texas-hot-links-14.5-oz.jpg?v=1790626154"},{"product_id":"cheddar-hot-dogs-kit","title":"Cheddar Hot Dogs Kit","description":"\u003cp\u003eThis Cheddar Hot Dogs Kit is everything but the meat. Our wiener seasoning, your choice of casing, a pound of high temp cheddar, and the Insta Cure #1 a smoked dog requires — portioned for one 10 lb. batch.\u003c\/p\u003e\n\u003cp\u003eA cheese dog made properly is a different thing from the ones in the package. The cheddar in this kit holds its shape to 400°F, so it stays in distinct pockets through the smokehouse rather than leaking into the emulsion. Mustard and paprika carry the blend, the way a classic American wiener should.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWiener Hot Dog Seasoning, 6 oz.\u003c\/strong\u003e — a mustard-and-paprika blend with garlic, built for classic American-style hot dogs. Works with beef, pork, veal, or any combination of the three. Pre-blended in Buffalo without MSG, silicon dioxide, or anti-caking agents, so if it packs down, just crush it loose in your hands. Seasons 10 lbs., no additional salt needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — the pink curing salt a hot dog requires. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for later batches. A wiener goes into the smokehouse at 120–130°F and works up to 165°F over several stages, and cure is what makes that process safe as well as giving a dog its color and cured flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — diced 1\/4\" and made to hold its shape at 400°F. One pound suits 10 lbs. of meat at our recommended 5–10% ratio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour choice of casing\u003c\/strong\u003e — both are the correct diameter for a hot dog:\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eWhy pick it\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Sheep Home Pack\u003c\/td\u003e\n\u003ctd\u003eEdible natural casing, and the only way to get the snap people associate with a proper frankfurter. Sized for home batches, no peeling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e26mm Smoked Collagen\u003c\/td\u003e\n\u003ctd\u003eNo soaking, perfectly uniform diameter, and much easier to handle if this is your first batch of dogs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of cheddar hot dogs\u003c\/li\u003e\n\u003cli\u003eCure included, in the quantity the recipe calls for\u003c\/li\u003e\n\u003cli\u003eMustard-forward with paprika and garlic\u003c\/li\u003e\n\u003cli\u003eNo MSG, no silicon dioxide, no anti-caking agents in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eChoice of natural sheep or 26mm smoked collagen casing\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eWorks with beef, pork, veal, or any combination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Cheddar Hot Dog Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 lbs. meat — all beef, pork or veal, or any combination. Don't exceed 30% fat\u003c\/li\u003e\n\u003cli\u003e6 oz. Wiener Hot Dog Seasoning (the full packet)\u003c\/li\u003e\n\u003cli\u003e2 level tsp. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003cli\u003e1 cup soy protein concentrate or non-fat dry milk powder (see below)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIf you chose natural sheep casings, rinse the salt off under cool water, flush the insides, and soak in cool water in the refrigerator for about 2 hours. Collagen casings need no soaking.\u003c\/li\u003e\n\u003cli\u003eGrind all meat through a 3\/16\" plate and mix all ingredients until evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFor a finer, more traditional texture, emulsify the meat in a food processor before adding the cheese.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eStuff into the casings and link to hot dog length.\u003c\/li\u003e\n\u003cli\u003ePlace in a smokehouse preheated to 120–130°F and dry for approximately 30 minutes.\u003c\/li\u003e\n\u003cli\u003eApply heavy smoke, raising the smokehouse gradually to 165°F, and continue until the internal temperature reaches 138°F.\u003c\/li\u003e\n\u003cli\u003eCook without smoke until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water for about 10 minutes, until the internal temperature drops to 100–110°F.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the binder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur wiener recipe calls for 1 cup of a binder — either \u003ca href=\"\/products\/soy-protein-concentrate-1-lb-12-oz\"\u003esoy protein concentrate\u003c\/a\u003e or \u003ca href=\"\/products\/non-fat-dry-milk-1-lb-8-oz\"\u003enon-fat dry milk powder\u003c\/a\u003e — which holds moisture through the smoke and gives a hot dog its texture. It isn't in the kit because the smallest bag we sell is several batches' worth, but it's the one thing we'd add to your cart alongside this. The recipe works without it; the dogs come out drier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeasoning: salt, mustard, paprika, dextrose, garlic powder, and other spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk, from the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eKeep natural sheep casings refrigerated until use, and never freeze them. Collagen casings should be kept refrigerated in their original sealed package.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Natural Hog Home Pack","offer_id":50637876985995,"sku":"CH1-HD6-HCHP","price":44.99,"currency_code":"USD","in_stock":true},{"title":"26mm Smoked Collagen","offer_id":50637877018763,"sku":"CH1-HD6-SC26","price":41.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/cheddar-hot-dog-kit-with-natural-hog-casing.jpg?v=1791915439"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/collections\/Fresh-grilled-sausage-on-a-rustic-wooden-cutting-board-2400x1100_1_6c3686c8-e74f-4951-b557-3001f0b550dd.jpg?v=1792037712","url":"https:\/\/sausagemaker.com\/collections\/hot-dog-casings.oembed","provider":"The Sausage Maker","version":"1.0","type":"link"}