{"title":"Sausage Casings","description":"\u003ch2\u003eSausage Casings for Fresh, Smoked \u0026amp; Cured Sausage\u003c\/h2\u003e\n\n\u003cp\u003eChoose from the widest variety of casing types designed to support every style of sausage making — from homemade batches to professional production. Our selection includes natural hog, sheep, and beef options, as well as collagen, cellulose, fibrous, plastic, and plant-based alternatives.\u003c\/p\u003e\n\n\u003cp\u003eEach casing is chosen for its quality, consistency, and ease of use — ideal for everything from bratwurst and salami to snack sticks and smoked links. Available in a range of sizes and styles, including pre-tied and protein-lined formats, there's a match for every recipe.\u003c\/p\u003e\n\u003cp\u003eStart your next sausage project with the right tools — only at The Sausage Maker.\u003c\/p\u003e\n\n\u003ch3\u003eNeed more information?\u003c\/h3\u003e\n\u003cp\u003eAre you unsure about what casing is best for your recipe? \u003ca href=\"https:\/\/www.sausagemaker.com\/customer-service\/\" target=\"_blank\" rel=\"noopener\"\u003eContact us today\u003c\/a\u003e so we can match you to the right product.\u003c\/p\u003e\n\n\u003cp\u003eTo learn more about the casing read our Blog on \u003ca href=\"https:\/\/www.sausagemaker.com\/blogs\/blog\/sausage-casings-101\" target=\"_blank\" rel=\"noopener\"\u003eSausage Casings 101\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"natural-hog-casings-29-32mm","title":"Natural Hog Casings 29-32mm","description":"\u003cp\u003eOur Natural Hog Casings 29-32mm are an edible casing. These casings are generally used for making\u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003e Italian sausage\u003c\/a\u003e, bratwurst, and country breakfast sausage. The casings are sourced from \u003cstrong\u003eNorth American hogs only.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used for approx. 2.5 feet of casing. 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\u003e\u003cstrong\u003eNatural Hog Casings 29-32mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Italian sausage, bratwurst, and country breakfast sausage\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"Butcher Packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 29-32mm (1 1\/8 - 1 ¼) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx 70 lb.*\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/29-32mm-1-1-8-1-1-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing\u003c\/a\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 \t\u003cli\u003eRemove the 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 the 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 the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight before 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 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":43606095954059,"sku":"17-1013","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1_abbf6ac2-9b29-44b1-a83b-be65be2de2b1.jpg?v=1762274639"},{"product_id":"natural-hog-casings-home-pack","title":"Natural Hog Casings Home Pack","description":"\u003cp\u003eOur Natural Hog Casings Home Pack are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eNatural Hog Casings Home Pack casings are sourced from  \u003cstrong\u003eNorth American Hogs Only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThese casings are ideal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003e Grade A quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/li\u003e\n \t\u003cli\u003eSize: 32-38mm (1 ¼ - 1 ½)\u003c\/li\u003e\n \t\u003cli\u003eMakes between 20 – 30 lbs. sausage (depending on links\/rope size)*\u003c\/li\u003e\n \u003cli\u003eIncludes 1 pack per order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings: \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\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.\n\u003c\/li\u003e\n \t\u003cli\u003eOptional for smell control – add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n \t\u003cli\u003eOptional for tenderizing – squeeze a lemon or 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\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\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e\n\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\" rel=\"noopener\"\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\"\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":43606095986827,"sku":"17-1010","price":16.99,"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":"natural-hog-casings-32-35mm","title":"Natural Hog Casings 32-35mm","description":"\u003cp\u003e32-35mm Natural Hog Casings are edible. These casings are generally used for making large brats, Italian sausage, and rope sausage. The casings are sourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use approx. 2 feet of casing. 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\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making large brats, Italian sausages and rope sausages\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"Butcher Packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 32-35mm (1¼ - 1 3\/8) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 80 lb.*\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/32-35mm-1-1-4-1-3-8-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing \u003c\/a\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 \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the 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 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":43606096019595,"sku":"17-1014","price":36.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1.jpg?v=1762274638"},{"product_id":"natural-hog-casings-home-pack-2pack","title":"Natural Hog Casings Home Pack 2pack","description":"\u003cp\u003eOur Natural Hog Casings Home Pack 2pack are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eNatural Hog Casings Home Pack 2-pack casings are sourced from  \u003cstrong\u003eNorth American Hogs Only!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThese casings are ideal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/li\u003e\n \t\u003cli\u003eSize: 32-38mm (1 ¼ - 1 ½)\u003c\/li\u003e\n \t\u003cli\u003eMakes between 20 – 30 lbs. sausage (depending on links\/rope size)*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 2 packs per order\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight prior to use.\n\u003c\/li\u003e\n \t\u003cli\u003eOptional for smell control – add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n \t\u003cli\u003eOptional for tenderizing – squeeze a lemon or 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":43606096052363,"sku":"17-1011","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Hog-Casing-Home-Pack-2-Piece.jpg?v=1762274639"},{"product_id":"pretubed-natural-hog-casings-29-32mm","title":"Pretubed Natural Hog Casings 29-32mm","description":"\u003cp\u003eOur Pretubed Natural Hog Casings 29-32mm are the easiest and fastest way to stuff sausage. Packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.\u003c\/p\u003e\n\n\u003cp\u003eCasings are sourced from \u003cstrong\u003eNorth American hogs only!\u003c\/strong\u003e\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. \u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use about 2.5 feet of casing. 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\u003e\u003cstrong\u003ePretubed Natural Hog Casings 29-32mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Italian sausage, bratwurst, and country breakfast sausage\u003c\/li\u003e\n \t\u003cli\u003eCasings are 29-33mm (1 1\/8 – 1 ¼) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 45 lb.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-29-32mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casing 29-32mm\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings - Do not remove plastic\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the 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 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":43606096085131,"sku":"17-1017","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1017-2.jpg?v=1762274638"},{"product_id":"natural-hog-casings-35-38mm","title":"Natural Hog Casings 35-38mm","description":"\u003cp\u003eOur Natural Hog Casings 35-38mm are an edible casing. These casings are generally used for making \u003ca href=\"https:\/\/twoguysandacooler.com\/smoked-polish-kielbasa\/\"\u003ekielbasa\u003c\/a\u003e, pepperoni, knockwurst, and rope sausages. The casings are sourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use approx. 2 feet of casing. 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\u003e\u003cstrong\u003eNatural Hog Casings 35-38mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/smoked-polish-kielbasa\/\" target=\"_blank\" rel=\"noopener\"\u003ekielbasa,\u003c\/a\u003e pepperoni, knockwurst and rope sausages\n\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"Butcher Packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 35-38mm (1 3\/8 - 1 ½) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx 90 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/35-38mm-1-3-8-1-1-2-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing\u003c\/a\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 \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the 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 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":43606096117899,"sku":"17-1015","price":30.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1_8c5b19ba-30de-4eba-b2cc-39c0543f8b75.jpg?v=1762274639"},{"product_id":"pretubed-natural-hog-casings-35-38mm","title":"Pretubed Natural Hog Casings 35-38mm","description":"\u003cp\u003ePretubed Natural Hog Casings 35-38mm are the easiest and fastest way to stuff sausage with natural casings. Conveniently packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.\u003c\/p\u003e\n\n\u003cp\u003eThe casings are sourced from \u003cstrong\u003eNorth American hogs only!\u003c\/strong\u003e\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\u003e\u003cstrong\u003ePretubed Natural Hog Casings 35 - 38mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/smoked-polish-kielbasa\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003ekielbasa,\u003c\/a\u003e pepperoni, knockwurst and rope sausages\n\u003c\/li\u003e\n \t\u003cli\u003eCasings are 35 - 38mm  (1 3\/8 - 1 ½) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 55 lb.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-35-38mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casing 35- 38mm\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\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\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606096150667,"sku":"17-1019","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1019-2.jpg?v=1762274639"},{"product_id":"natural-hog-casings-38-42mm","title":"Natural Hog Casings 38-42mm","description":"\u003cp\u003eOur Natural Hog Casings 38-42mm are edible. These casings are generally used for making Polish sausage, \u003ca href=\"https:\/\/twoguysandacooler.com\/summer-sausage-easy-version\/\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage\u003c\/a\u003e, ring bologna or liverwurst. Also popular in making dry-cured pepperoni. The casings are sourced from \u003cstrong\u003eNorth American hogs only.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used approx. 1 ½ feet of casing. 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\u003e\u003cstrong\u003eNatural Hog Casings 38-42mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Polish sausage, \u003ca href=\"https:\/\/twoguysandacooler.com\/summer-sausage-easy-version\/\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage,\u003c\/a\u003e ring bologna, liverwurst and dry-cured pepperoni\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"butcher-packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003e\nNatural hog casings are 38- 42mm  (1½ - 1 ¾) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 95 lbs.*\u003c\/li\u003e\n \t\u003cli\u003e1½ -  1 ¾ when stuffed - approx.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/38-42mm-1-1-2-1-3-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003e Pretubed Natural Hog Casing\u003c\/a\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 \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the 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 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":43606096183435,"sku":"17-1016","price":28.89,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1_845e0b40-0175-4050-8ac2-d2768ffd1b1e.jpg?v=1762274639"},{"product_id":"natural-hog-middles-55-60mm","title":"Natural Hog Middles 55-60mm","description":"\u003cp\u003eNatural Hog Middles 55-60mm are large diameter casings. \u003cstrong\u003eNot Edible. \u003c\/strong\u003eHog middles are easily recognizable by their curly appearance. These delicate casings can be used for N’duja, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=ojDwJy1oE_E\" rel=\"noopener\" target=\"_blank\"\u003eSoppressata di Calabrese\u003c\/a\u003e, Blood Sausages, some Liverwurst, and other salumi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease Be Aware: \u003cu\u003eHog middles have a MORE PRONOUNCED naturally occurring STRONG AROMA because they have more fat left inside than any other casing, so to increase they're flexibility.\u003c\/u\u003e\u003c\/strong\u003e During the soaking process, add lemon halves or white vinegar to your bowl of tap water and a tablespoon of baking soda. This will help tame the aroma.\u003c\/p\u003e\n\u003cp\u003eBe gentle when stuffing, as the casing walls are fragile and may burst more easily than other natural casings. Hog middles are not completely de-fatted, it is normal for them to contain fat along the interior lining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Hog Middles 55-60mm Product Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMiddles are not edible\u003c\/li\u003e\n\u003cli\u003elarge diameter casings\u003c\/li\u003e\n\u003cli\u003eSourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eUsed for N’duja, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=ojDwJy1oE_E\" rel=\"noopener\" target=\"_blank\"\u003eSoppressata di Calabrese\u003c\/a\u003e, Blood Sausages, some Liverwurst, and other salumi.\u003c\/li\u003e\n\u003cli\u003eThese casings are sold in bags containing 5 pieces (7 feet each)\u003c\/li\u003e\n\u003cli\u003e2 ¼ (55-60mm) when stuffed - approx.*\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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\u003cli\u003eFor small casings (\u0026lt;42mm): place bowl in cool water to soak for about 2 hours in the refrigerator 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 prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ 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 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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\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\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096216203,"sku":"17-1021","price":57.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1021-2.jpg?v=1762274639"},{"product_id":"premium-natural-hog-casings-29-32mm","title":"Premium Natural Hog Casings 29-32mm, 1 Hank","description":"\u003cp\u003eOur Premium Natural Hog Casings 29-32mm are an edible casing. These casings are generally used for making\u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003e Italian sausage\u003c\/a\u003e, bratwurst, and country breakfast sausage.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used for approx. 2.5 feet of casing. 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\u003e\u003cstrong\u003eNatural Hog Casings 29-32mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eCarefully processed to prevent decrease of tensile strength and inner-wall durability. This increases hanging strength for smoking as we as reducing bursts during stuffing.\u003c\/li\u003e\n \t\u003cli\u003eWhiskers removed. These are capillaries that are perfectly natural for casings to have, but they are unappealing stringy pieces.\u003c\/li\u003e\n \t\u003cli\u003eFull Hank Size – 90 Yards of Natural Hog Casings.\u003c\/li\u003e\n \t\u003cli\u003eMinimal pin-holes, making these casings less likely to burst… Frustration-Free for Home Use, and also Excellent for Motorized or Hydraulic stuffers!\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Italian sausage, bratwurst, and country breakfast sausage\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 29-32mm (1 1\/8 - 1 ¼) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx 70 lb.*\u003c\/li\u003e\n \t\u003cli\u003e1 1\/8 - 1 ¼ when stuffed- approx.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/29-32mm-1-1-8-1-1-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing\u003c\/a\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 \t\u003cli\u003eRemove the 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 the insides of casings to assist in smooth casing application.\u003c\/li\u003e\n \t\u003cli\u003eFor small casings (\u0026lt;42mm), place the bowl in cool water to soak for about 2 hours in the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and rounds in the refrigerator to soak overnight before 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 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":43606096248971,"sku":"17-1026","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Whole-Hank-Hog-Casing-Main-Img-1-min.jpg?v=1762274639"},{"product_id":"pretubed-natural-hog-casings-32-35mm","title":"Pretubed Natural Hog Casings 32-35mm","description":"\u003cp\u003eOur Pretubed Natural Hog Casings 32-35mm are the easiest and fastest way to stuff sausage with natural casings. Conveniently packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.\u003c\/p\u003e\n\n\u003cp\u003eCasings are sourced from \u003cstrong\u003eNorth American hogs only!\u003c\/strong\u003e\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\u003e\u003cstrong\u003ePretubed Natural Hog Casings 32-35mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making large brats, Italian sausages, and rope sausages\u003c\/li\u003e\n \t\u003cli\u003ePretubed Natural Hog Casings 32 - 35mm (1 ¼- 1 3\/8) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 50 lb.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-35-38mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casing 29-32mm\u003c\/a\u003e\n\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 the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the 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 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":43606096281739,"sku":"17-1018","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1018-2.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-home-pack","title":"Natural Sheep Casings Home Pack","description":"\u003cp\u003eOur Natural Sheep Casings Home Pack are small, more manageable casings. Ideal for small batches of meat. These casings vary in size and lengths. Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\u003cp\u003eNatural Sheep Casings Home Packs have varying diameters ranging between 20-28mm (3\/4\" - 1 1\/8\") and varying lengths called shorts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Are Shorts?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShorts are any short off-cuts of sausage casings that could vary from 3 feet to 20 feet in length.\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\u003eIdeal for Breakfast Links, Snack Sticks, Hot Dogs\/Bockwurst and small sausages.\u003ca rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=KZ8ckUcJCyU\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e \u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize: between 20-28mm (0.75\" - 1.125\") stuffed diameter.\u003c\/li\u003e\n\u003cli\u003eMakes Approx 15 lbs. of Sausage.\u003c\/li\u003e\n\u003cli\u003eIncludes 1 pack of dry salted sheep casings.\u003c\/li\u003e\n\u003c\/ul\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\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 - \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096314507,"sku":"17-1110","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1110-2.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-home-pack-2-pack","title":"Natural Sheep Casings Home Pack 2Pack","description":"\u003cp\u003eOur Natural Sheep Casings Home Pack 2Pack are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eNatural Sheep Casings Home Packs have varying diameters ranging between 20-30mm (¾ - 1 ¹\/8) and varying lengths called shorts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Shorts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShorts’ are any short off-cuts of sausage casings that could vary from 3 feet to 20 feet in length.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eIdeal for snack sticks, hot dogs, Brockwurst and\u003ca href=\"https:\/\/www.youtube.com\/watch?v=KZ8ckUcJCyU\" target=\"_blank\" rel=\"noopener\"\u003e Landjaegar\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eSize: between 20-30mm (¾ - 1 ¹\/8)*\u003c\/li\u003e\n \t\u003cli\u003eMakes approx. 15 lbs of sausage*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 2 pack per order\u003c\/li\u003e\n\u003c\/ul\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":43606096347275,"sku":"17-1111","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1110-2_19ae5f2c-3a1b-4161-95fc-2202fd34e620.jpg?v=1762274639"},{"product_id":"pretubed-natural-hog-casings-38-42mm","title":"Pretubed Natural Hog Casings 38-42mm","description":"\u003cp\u003ePretubed Natural Hog Casings 38-42mm are the easiest and fastest way to stuff sausage with natural casings. Conveniently packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.\u003c\/p\u003e\n\n\u003cp\u003eCasings are sourced from \u003cstrong\u003eNorth American hogs only!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Pretubed Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePretubed casings come applied 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\u003e\u003cstrong\u003ePretubed Natural Hog Casings 38 - 42mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Polish sausage, \u003ca href=\"https:\/\/twoguysandacooler.com\/summer-sausage-easy-version\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003esummer sausage,\u003c\/a\u003e ring bologna, liverwurst, and dry cured pepperoni\u003c\/li\u003e\n \t\u003cli\u003eCasings are 38 - 42mm (1 ½ - 1 ¾) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 60 lb.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-38-42mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casing 38 - 42mm\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings – Do not remove plastic\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the 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\u003e\nOptional for tenderizing – squeeze a lemon or add a tablespoon of white vinegar to soaking water to refresh casings.\n\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":43606096380043,"sku":"17-1020","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1020-2.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-20-22mm","title":"Natural Sheep Casings 20-22mm","description":"\u003cp\u003eNatural Sheep Casings 20- 22mm are an edible natural casing. These sheep casings are ideal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" target=\"_blank\"\u003e breakfast sausage\u003c\/a\u003e and small snack sticks. Sheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/20-22mm-pre-tubed-natural-sheep-casings\/\" rel=\"noopener\" target=\"_blank\"\u003e20- 22mm Pretubed size.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\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\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\u003eNatural Sheep Casings 20-22mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eIdeal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" target=\"_blank\"\u003e Breakfast Sausage\u003c\/a\u003e and Snack Sticks Sized Sausages.\u003c\/li\u003e\n\u003cli\u003eCasings are 20 -22mm (3\/4\" - 7\/8\") stuffed diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: Approx 35 lb.*\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\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\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096412811,"sku":"17-1113","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1113-2.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-18-20mm","title":"Natural Sheep Casings 18-20mm","description":"\u003cp\u003eNatural Sheep Casings 18-20mm are an edible natural casing. Sheep casings are ideal for cocktail franks, wieners, frankfurters, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=XmUBn_mWKVQ\" rel=\"noopener\" target=\"_blank\"\u003esmoke\/snack sticks\u003c\/a\u003e and pepperettes. Sheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/20-22mm-pre-tubed-natural-sheep-casings\/\" rel=\"noopener\" target=\"_blank\"\u003e20- 22mm Pretubed size.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\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\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\u003eNatural Sheep Casings 18-20mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eIdeal for cocktail franks, wieners, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=XmUBn_mWKVQ\" rel=\"noopener\" target=\"_blank\"\u003esmoke\/snack sticks\u003c\/a\u003e and Pepperettes. Slim Size Sausages.\u003c\/li\u003e\n\u003cli\u003eCasings are 18-20mm (5\/8\" - 3\/4\") stuffed diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing Capacity: Approx 35 lb.*\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\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\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096445579,"sku":"17-1112","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1112-2.jpg?v=1762274642"},{"product_id":"natural-sheep-casings-24-26mm","title":"Natural Sheep Casings 24-26mm","description":"\u003cp\u003eNatural Sheep Casings 24-26mm an edible natural casing. These sheep casings are generally used for \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/bratwurst\" rel=\"noopener\" target=\"_blank\"\u003eBratwurst\u003c\/a\u003e, Hot Dogs, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/fresh\/uk\/chipolata\" rel=\"noopener\" target=\"_blank\"\u003eChipolatas\u003c\/a\u003e, Merguez, or Lap Cheong.\u003c\/p\u003e\n\u003cp\u003eSheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/24-26mm-pre-tubed-natural-sheep-casings\/\" rel=\"noopener\" target=\"_blank\"\u003e24- 26mm \u003c\/a\u003ePretubed size.\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\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\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\u003eNatural Sheep Casings 24-26mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eThese sheep casings are generally used for \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/bratwurst\" rel=\"noopener\" target=\"_blank\"\u003eBratwurst\u003c\/a\u003e, Hot Dogs, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/fresh\/uk\/chipolata\" rel=\"noopener\" target=\"_blank\"\u003eChipolatas\u003c\/a\u003e, Merguez, or Lap Cheong.\u003c\/li\u003e\n\u003cli\u003eCasings are 24 - 26mm (~1\") in diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 45 lbs.*\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\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\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096478347,"sku":"17-1115","price":52.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1115-2.jpg?v=1762274642"},{"product_id":"natural-hog-casings-42-44mm","title":"Natural Hog Casings 42-44mm","description":"\u003cp\u003eNatural Hog Casings 42-44mm is an edible casing. Generally used in making Polish sausage, \u003ca href=\"http:\/\/Summer%20Sausage%20%E2%80%93%20easy%20version\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage\u003c\/a\u003e, Ring bologna or Liverwurst. Also popular in making dry cured pepperoni. The casings are sourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use approx. 1 ¼ feet of casing.* 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\u003e\u003cstrong\u003eNatural Hog Casings 42-44mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eGenerally used in making Polish sausage, \u003ca href=\"http:\/\/Summer%20Sausage%20%E2%80%93%20easy%20version\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage\u003c\/a\u003e, Ring bologna, or Liverwurst.\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into “Butcher Packs” – approx. 71 yards of casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 42 -44mm (1 ¾) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 100 lbs.*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight before 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 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":43606096511115,"sku":"17-1025","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Untitled-design-1.jpg?v=1762274642"},{"product_id":"pre-tubed-natural-sheep-casings-20-22mm","title":"Pretubed Natural Sheep Casings 20-22mm","description":"\u003cp\u003ePretubed Natural Sheep Casings 20-22mm are an edible natural casing. These sheep casings are ideal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e breakfast sausage\u003c\/a\u003e and small snack sticks. Sheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-sheep-casings-20-22mm\/\" target=\"_blank\" rel=\"noopener\"\u003e20- 22mm size.\u003c\/a\u003e\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\u003eNatural Sheep Casings 20-22mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eIdeal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e breakfast sausage\u003c\/a\u003e and small snack sticks\u003c\/li\u003e\n \t\u003cli\u003e20 -22mm (3\/4 – 7\/8) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx 35 lb.*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings - Do not remove plastic\u003c\/strong\u003e\u003c\/p\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":43606096543883,"sku":"17-1120","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/PretubedNaturalCasings.jpg?v=1762274642"},{"product_id":"natural-sheep-casings-22-24mm","title":"Natural Sheep Casings 22-24mm","description":"\u003cp\u003eNatural Sheep Casings 22-24mm are an edible natural casing. These sheep casings are ideal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e breakfast sausage\u003c\/a\u003e, small snack sticks, hot dogs, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=pqg7JlN6oN4\" rel=\"noopener\" target=\"_blank\"\u003efrankfurters. \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/22-24mm-pre-tubed-natural-sheep-casings\/\" rel=\"noopener\" target=\"_blank\"\u003e22- 24mm Pretubed size.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\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\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\u003eNatural Sheep Casings 22 - 24mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eIdeal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e breakfast sausage\u003c\/a\u003e, small snack sticks, hot dogs, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=pqg7JlN6oN4\" rel=\"noopener\" target=\"_blank\"\u003efrankfurters \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese Sheep Casings are 22 - 24mm (7\/8\" - 1\") in stuffed diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 40 lbs.*\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\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\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606096576651,"sku":"17-1114","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1114-2.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":"pretubed-natural-sheep-casings-22-24mm","title":"Pretubed Natural Sheep Casings 22-24mm","description":"\u003cp\u003ePretubed Natural Sheep Casings 22-24mm are an edible natural casing. These sheep casings are ideal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e breakfast sausage\u003c\/a\u003e and small snack sticks. Sheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-sheep-casings-22-24mm\/\" target=\"_blank\" rel=\"noopener\"\u003e22- 24mm size.\u003c\/a\u003e\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\n\u003cp\u003e\u003cstrong\u003ePre-Tubed Natural Sheep Casings 22-24mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eIdeal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e breakfast sausage\u003c\/a\u003e and small snack sticks.\u003c\/li\u003e\n \t\u003cli\u003e22-24mm (7\/8 - 1 ) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: Approx. 52-60 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings - Do not remove plastic\u003c\/strong\u003e\u003c\/p\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":43606096642187,"sku":"17-1121","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/PretubedNaturalCasings_dcdf9e49-8a59-4067-9071-b0f28e4937c1.jpg?v=1762274642"},{"product_id":"home-pak-natural-beef-casings-2-pack","title":"Natural Beef Casings Home Pack 2Pack","description":"\u003cp\u003eNatural Beef Casings Home Pack is ideal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eThese casings vary in size and lengths. Casings are \u003cstrong\u003enot edible \u003c\/strong\u003eand should be peeled after product is made ready to eat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNot edible. Casing should be peeled before eating.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst\u003c\/li\u003e\n \t\u003cli\u003eSize: 50 - 60mm ( 2 - 2 3\/8) Composed of 3-6 middles of varying lengths*\u003c\/li\u003e\n \t\u003cli\u003eMakes about 30 lbs. of sausage*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 2 packs per order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\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 1\/2 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":43606096674955,"sku":"17-1211","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1211-2.jpg?v=1762274642"},{"product_id":"natural-beef-casings-home-pack","title":"Natural Beef Casings Home Pack","description":"\u003cp\u003eNatural Beef Casings Home Pack is ideal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eThese casings vary in size and lengths. Casings are \u003cstrong\u003enot edible \u003c\/strong\u003eand should be peeled after product is made ready to eat. \u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNot edible. Casing should be peeled before eating.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst\u003c\/li\u003e\n \t\u003cli\u003eSize: 50 - 60mm ( 2 - 2 3\/8) Composed of 3-6 middles of varying lengths*\u003c\/li\u003e\n \t\u003cli\u003eMakes about 30 lbs. of sausage*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 1 pack per order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\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 1\/2 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":43606096707723,"sku":"17-1210","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1210-2.jpg?v=1762274642"},{"product_id":"natural-beef-rounds-38-40mm","title":"Natural Beef Rounds Casings 38-40mm","description":"\u003cp\u003eNatural Beef Rounds 38-40mm are a natural sausage casing. Ideal for fresh, cooked or smoked sausage such as Ring Bologna, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/blood\/polish\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eKiszka (Polish Blood Sausage)\u003c\/a\u003e, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-types\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eBlood Sausage\u003c\/a\u003e, Sucuk and Hurka. These casings are \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eBeef casings tend to be more dense and unpleasant to chew. They are typically pealed after cooking and for that reason are considered \u003cstrong\u003enon-edible\u003c\/strong\u003e. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Rounds 38-40mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003e\nIdeal for fresh, cooked or smoked sausage such as Salami, Ring Bologna, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/blood\/polish\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eKiszka (Polish Blood Sausage)\u003c\/a\u003e, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-types\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eBlood Sausage\u003c\/a\u003e, Sucuk and Hurka\u003c\/li\u003e\n \t\u003cli\u003e38-40mm in length*\u003c\/li\u003e\n \t\u003cli\u003eStuff capacity per hank: approx. 72-75 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasonings:\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/ring-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e Ring Bologna\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/trail-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eTrail Bologna\u003c\/a\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 \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":43606096806027,"sku":"17-1213","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1213-2.jpg?v=1762274642"},{"product_id":"natural-beef-rounds-40-43mm","title":"Natural Beef Rounds Casings 40-43mm","description":"\u003cp\u003eNatural Beef Rounds 40-43mm are a natural sausage casing. Ideal for fresh, cooked or smoked sausage such as Salami, Ring Bologna, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/blood\/polish\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eKiszka (Polish Blood Sausage)\u003c\/a\u003e, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-types\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eBlood Sausage\u003c\/a\u003e, Sucuk and Hurka. These casings are \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eBeef casings tend to be more dense and unpleasant to chew. They are typically pealed after cooking and for that reason are considered \u003cstrong\u003enon-edible\u003c\/strong\u003e. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Rounds 40-43mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003e\nIdeal for fresh, cooked or smoked sausage such as Ring Bologna, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/blood\/polish\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eKiszka (Polish Blood Sausage)\u003c\/a\u003e, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-types\/blood-sausage\" target=\"_blank\" rel=\"noopener\"\u003eBlood Sausage\u003c\/a\u003e, Sucuk and Hurka\n\u003c\/li\u003e\n \t\u003cli\u003e40-43mm in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per hank: approx. 80-82 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasonings:\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/ring-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e Ring Bologna\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/trail-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eTrail Bologna\u003c\/a\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 \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":43606096838795,"sku":"17-1214","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1214-2.jpg?v=1762274642"},{"product_id":"premium-natural-hog-casings-32-35mm","title":"Premium Natural Hog Casings 32-35mm, 1 Hank","description":"\u003cp\u003ePremium Natural Hog Casings 32-35mm Casings are edible. These casings are generally used for making large brats, Italian sausage, and rope sausage.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use approx. 2 feet of casing. 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\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eCarefully processed to prevent decrease of tensile strength and inner-wall durability. This increases hanging strength for smoking as we as reducing bursts during stuffing.\u003c\/li\u003e\n \t\u003cli\u003eWhiskers removed. These are capillaries that are perfectly natural for casings to have, but they are unappealing stringy pieces.\u003c\/li\u003e\n \t\u003cli\u003eFull Hank Size – 90 Yards of Natural Hog Casings.\u003c\/li\u003e\n \t\u003cli\u003eMinimal pin-holes, making these casings less likely to burst… Frustration-Free for Home Use, and also Excellent for Motorized or Hydraulic stuffers!\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making making large brats, Italian sausage and rope sausages\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 32-35mm (1¼ - 1 3\/8) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 80 lb.*\u003c\/li\u003e\n \t\u003cli\u003e1¼ - 1 3\/8 when stuffed - approx.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/32-35mm-1-1-4-1-3-8-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing \u003c\/a\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 \t\u003cli\u003eRemove the 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 the insides of casings to assist in smooth casing application.\u003c\/li\u003e\n \t\u003cli\u003eFor small casings (\u0026lt;42mm), place the bowl in cool water to soak for about 2 hours in the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and rounds in the refrigerator to soak overnight before 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 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":43606096871563,"sku":"17-1027","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Whole-Hank-Hog-Casing-Main-Img-1-min.jpg?v=1762274639"},{"product_id":"natural-beef-bung-102-114mm","title":"Natural Beef Bung Casings 102-114mm","description":"\u003cp\u003eNatural Beef Bung 102-114mm \u003cspan\u003eare a natural sausage casing. \u003c\/span\u003eIdeal for large-diameter sausages like \u003cspan\u003e\u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas. Beef bung is \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Natural Beef Bung?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef Bung is part of the digestive tract of cows called a cecum, a cap-ended off-shoot of intestine located between the small and large intestine, while it is more often closely associated with the large intestine, it is a separate section. The cecum has two areas, one is the cap-end (closed on one side) and afterend, which is open on both.. this product is the Afterend, so it needs to be tied on one end prior to filling. Beef Bung is used for large caliber sausages such as mortadella, bologna, salami or coppas. Natural beef bung has a distinctly traditional look and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Beef Bung 102-114mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-edible\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e \u003c\/span\u003eIdeal for large-diameter sausages like \u003cspan\u003e\u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e102 - 114mm (4\" - 4 ½\") approx diameter per Beef Bung\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: 10 -12 lbs*\u003c\/li\u003e\n\u003cli\u003eIncludes one beef bung per container\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-beef-bung-2-pack\/\" rel=\"noopener\" target=\"_blank\"\u003eAlso available in a 2 pack container \u003c\/a\u003e\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of\u003cspan\u003e beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOptional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration \u003c\/strong\u003e\u003cspan\u003eThe natural casings should be kept refrigerated until ready for use. \u003c\/span\u003e\u003cspan\u003eUn-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\/span\u003e\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 \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor more information on what type of natural casing to use. \u003cem\u003e\u003c\/em\u003e\u003c\/p\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":43606096904331,"sku":"17-1216","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1216-2.jpg?v=1762274642"},{"product_id":"natural-beef-bung-2-pack","title":"102-114mm (4-4.5\" dia) Natural Beef Bung 2 Pack","description":"\u003cp\u003eNatural Beef Bung 2 Pack are two (2) 102-114mm natural sausage casing. Ideal for large-diameter sausages like \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas. Beef bung is \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Natural Beef Bung?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef Bung is part of the digestive tract of cows called a cecum, a cap-ended off-shoot of intestine located between the small and large intestine, while it is more often closely associated with the large intestine, it is a separate section. The cecum has two areas, one is the cap-end (closed on one side) and afterend, which is open on both.. this product is the Afterend, so it needs to be tied on one end prior to filling. Beef Bung is used for large caliber sausages such as mortadella, bologna, salami or coppas. Natural beef bung has a distinctly traditional look and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Beef Bung 102-114mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-edible\u003c\/li\u003e\n\u003cli\u003ePack contains 2 beef bungs\u003c\/li\u003e\n\u003cli\u003eIdeal for large-diameter sausages like \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas\u003c\/li\u003e\n\u003cli\u003e102 – 114mm (4\" – 4 ½\") approx. diameter\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: 10 -12 lbs*\u003c\/li\u003e\n\u003cli\u003eIncludes \u003cstrong\u003etwo\u003c\/strong\u003e beef bung per container\u003c\/li\u003e\n\u003cli\u003eAlso available in a \u003ca rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/product\/natural-beef-bung-102-114mm\/\" target=\"_blank\"\u003e1 beef bung container size\u003c\/a\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\u003eSimply 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 - 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 - \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use.\u003c\/p\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":43606097166475,"sku":"17-1217","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1217-2.jpg?v=1762274642"},{"product_id":"natural-casings-variety-home-pack","title":"Natural Sausage Casings Variety Home Pack","description":"\u003cp\u003eOur Natural Casings Home Packs are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHog Home Packs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-home-pack\/\" target=\"_blank\" rel=\"noopener\"\u003eHog packs\u003c\/a\u003e \u003cstrong\u003eare edible\u003c\/strong\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eHog casings are  are sourced from high-quality, \u003cstrong\u003eGrade-A\u003c\/strong\u003e, \u003cstrong\u003eNorth American Hogs Only,\u003c\/strong\u003e whisker-free\n\u003c\/li\u003e\n \t\u003cli\u003eSize: 32-38mm (1 ¼ – 1 ½)\u003c\/li\u003e\n \t\u003cli\u003eMakes between 20 – 30 lbs. sausage (depending on links\/rope size)*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSheep Home Packs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-sheep-casings-home-pack\/\" target=\"_blank\" rel=\"noopener\"\u003eSheep packs\u003c\/a\u003e\u003cstrong\u003e are edible\u003c\/strong\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eSize: between 20-30mm (¾ – 1 ¹\/8)*\u003c\/li\u003e\n \t\u003cli\u003eMakes appro 15 lbs of sausage*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Home Packs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-beef-casings-home-pack\/\" target=\"_blank\" rel=\"noopener\"\u003eBeef packs\u003c\/a\u003e are \u003cstrong\u003eNOT EDIBLE\u003c\/strong\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eSize: 50 – 60mm ( 2 – 2 3\/8) Composed of 3-6 middles of varying lengths*\u003c\/li\u003e\n \t\u003cli\u003eMakes about 30 lbs. of sausage*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\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 1\/2 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":43606097199243,"sku":"17-1218","price":67.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1218-2.jpg?v=1762274642"},{"product_id":"natural-beef-middles-55-60mm","title":"Natural Beef Middles Casings 55-60mm","description":"\u003cp\u003eNatural Beef Middles 55-60mm are a natural sausage casing. Beef middles are often used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Beef Middles\u003c\/strong\u003e\u003c\/p\u003e\nBeef middles are the thick sections of a cow's intestine. They are extremely durable and are generally used for making \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages.\u003cstrong\u003e \u003c\/strong\u003eBeef middles \u003cb\u003eare not edible\u003c\/b\u003e and are usually peeled off prior to eating. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Middles 55-60mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eOften used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami and Dry Sausages\u003c\/li\u003e\n \t\u003cli\u003e55-60mm (2 1\/8 - 2 3\/8) in lenght*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: 80-90 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasoning: \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/salami-seasoning-2-lbs\/\" target=\"_blank\" rel=\"noopener\"\u003eSalami Seasoning\u003c\/a\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 \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":43606097264779,"sku":"17-1215","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1215-2.jpg?v=1762274642"},{"product_id":"natural-beef-rounds-43-46mm","title":"Natural Beef Rounds Casings 43-46mm","description":"\u003cp\u003eNatural Beef Rounds 43-46mm are are a natural sausage casing. Generally used for Ring Bologna, Ring Liver Sausage, Blood Sausage, Knockwurst,\u003ca href=\"https:\/\/twoguysandacooler.com\/mettwurst\/\" rel=\"noopener\" target=\"_blank\"\u003e Mettwurst,\u003c\/a\u003e Kiszka, Polish Sausage, and Holsteiner. These casings are \u003cstrong\u003enon-edible.\u003c\/strong\u003e The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator. Beef casings tend to be more dense and unpleasant to chew. They are typically pealed after cooking and for that reason are considered \u003cstrong\u003enon-edible\u003c\/strong\u003e. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\u003c\/p\u003e \n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Rounds 43-46mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e Generally used for Ring Bologna, Ring Liver Sausage, Blood Sausage, Knockwurst, \u003ca href=\"https:\/\/twoguysandacooler.com\/mettwurst\/\" rel=\"noopener\" target=\"_blank\"\u003eMettwurst,\u003c\/a\u003e Kiszka, Polish Sausage, and Holsteiner\u003c\/li\u003e\n\u003cli\u003e43-46mm in lenght*\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per hank: approx. 75 lbs.*\u003c\/li\u003e\n\u003cli\u003eRecommended seasoning: \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/ring-bologna-seasoning\/\" rel=\"noopener\" target=\"_blank\"\u003eRing Bologna Seasoning\u003c\/a\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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":43606097297547,"sku":"17-1220","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1220-2.jpg?v=1762274642"},{"product_id":"natural-beef-middles-60-65mm","title":"Natural Beef Middles Casings 60-65mm","description":"\u003cp\u003eNatural Beef Middles 60-65mm are a natural sausage casing. Beef middles are often used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Beef Middles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef middles are the thick sections of a cow’s intestine. They are extremely durable and are generally used for making \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages.\u003cstrong\u003e \u003c\/strong\u003eBeef middles \u003cb\u003eare not edible\u003c\/b\u003e and are usually peeled off prior to eating. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Middles 60-65mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eOften used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eSopressata\u003c\/a\u003e, Salami and Dry Sausages\u003c\/li\u003e\n \t\u003cli\u003e60- 65mm in lenght*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: 80-90 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasoning: \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/salami-seasoning-2-lbs\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eSalami Seasoning\u003c\/a\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 \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":43606097330315,"sku":"17-1221","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1221-2.jpg?v=1762274642"},{"product_id":"natural-casings-variety-pack-hog-sheep","title":"Natural Sausage Casings Variety Pack - Hog, Sheep","description":"\u003cp\u003eNatural Casing Variety Pack comes with two individual HomePack Casings: Hog and Sheep.\u003c\/p\u003e\n\n\u003cp\u003eOur Natural Casings Home Packs are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eHog Casings make between 20 to 30 lbs. of sausage (depending on links\/rope size)\u003c\/li\u003e\n \t\u003cli\u003eSheep Casings make approximately 15lbs. of sausage depending on stuffing style (link lengths or rope stuffing)\u003c\/li\u003e\n \t\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n \t\u003cli\u003eCasings come packed in a purified salt for preservation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\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":43606097395851,"sku":"17-1219","price":39.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1219-2.jpg?v=1762274642"},{"product_id":"natural-beef-bung-114-127mm","title":"Natural Beef Bung 114-127mm","description":"\u003cp\u003eNatural Beef Bung 114-127mm are a natural sausage casing. Ideal for large-diameter sausages like \u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas. Beef bung is \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Natural Beef Bung?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef Bung is part of the digestive tract of cows called a cecum, a cap-ended off-shoot of intestine located between the small and large intestine, while it is more often closely associated with the large intestine, it is a separate section. The cecum has two areas, one is the cap-end (closed on one side) and afterend, which is open on both.. this product is the Afterend, so it needs to be tied on one end prior to filling. Beef Bung is used for large caliber sausages such as mortadella, bologna, salami or coppas. Natural beef bung has a distinctly traditional look and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Beef Bung 114 - 127mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-edible\u003c\/li\u003e\n\u003cli\u003eIdeal for large-diameter sausages like \u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas\u003c\/li\u003e\n\u003cli\u003e114 - 127mm (4.5\" – 5\") approx Diameter per Beef Bung\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: 10 -12 lbs*\u003c\/li\u003e\n\u003cli\u003eDiameter: 4.5\" to 5\" when stuffed*\u003c\/li\u003e\n\u003cli\u003eContains 1 beef bung\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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 - The 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\u003eSimply 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 - 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\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use.\u003c\/p\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":43606097428619,"sku":"17-1223","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1223-2.jpg?v=1762274642"},{"product_id":"textile-cap-end-beef-bung-casing-120mm","title":"Textile Cap-End Beef Bung Casing 120mm","description":"\u003cp\u003eTextile Cap-End Beef Bung Casing 120mm is a fabric alternative to a natural beef bung. The commercial quality casing is sewn on one end and can be tied off using 3\/4\" or 5\/8\" hog rings. Ideal for large-diameter sausages like Liverwurst, Salami Cotto, Pork Roll or other large diameter cooked sausages. Not recommended for Coppa, Dried Sausages such as Dried Salami.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMoisture Barrier\u003c\/strong\u003e\u003c\/p\u003e \n\n\u003cp\u003eTextile Casings have an impermeable vapor\/moisture barrier. The barrier allows the product to be cooked with steam or water while minimizing yield loss.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePreparing The Casings\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eRinsing under warm water for a couple minutes prior to using helps clean off contaminants such as dust or dirt from product's surface and interior. \u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRecommended Products:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/3-4-hog-ring\/\" rel=\"noopener\" target=\"_blank\"\u003e 3\/4\"\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/5-8-hog-rings\/\" rel=\"noopener\" target=\"_blank\"\u003e5\/8\"\u003c\/a\u003e hog rings\u003c\/li\u003e\n\u003cli\u003eUse with 1 ½ stuffing tube\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eSize: 120mm (4.72 inches)\u003c\/li\u003e\n\u003cli\u003eLength: 24\" inches\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: 10 lbs.*\u003c\/li\u003e\n\u003cli\u003eContains 1 beef bung\u003c\/li\u003e\n\u003cli\u003eIdeal for large-diameter sausages like Liverwurst, Salami Cotto, Pork Roll or other large diameter cooked sausages.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTextile casings should be kept in a dry, dark area. When not in use, place in a zipper-top bag with air removed and then in a bag or place away from natural or artificial light, this will prevent color fading.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606097461387,"sku":"17-2237","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2237-2.jpg?v=1762274642"},{"product_id":"natural-beef-bung-89-102mm","title":"Natural Beef Bung 89-102mm","description":"\u003cp\u003eNatural Beef Bung 89-102mm are a natural sausage casing. Ideal for large-diameter sausages like \u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas. Beef bung is \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Natural Beef Bung?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeef Bung is part of the digestive tract of cows called a cecum, a cap-ended off-shoot of intestine located between the small and large intestine, while it is more often closely associated with the large intestine, it is a separate section. The cecum has two areas, one is the cap-end (closed on one side) and afterend, which is open on both.. this product is the Afterend, so it needs to be tied on one end prior to filling. Beef Bung is used for large caliber sausages such as mortadella, bologna, salami or coppas. Natural beef bung has a distinctly traditional look and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Beef Bung 89-102mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-edible\u003c\/li\u003e\n\u003cli\u003eIdeal for large-diameter sausages like \u003ca href=\"https:\/\/twoguysandacooler.com\/classic-italian-mortadella\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMortadella\u003c\/a\u003e, Bologna, Salami or Coppas\u003c\/li\u003e\n\u003cli\u003e89-102mm (3.5\" - 4\") approx. diameter per Beef Bung\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: 8-10 lbs.*\u003c\/li\u003e\n\u003cli\u003eDiameter: 3.5\" to 4\" when stuffed*\u003c\/li\u003e\n\u003cli\u003eContains 1 beef bung\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 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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 - The 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\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 - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use.\u003c\/p\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":43606097494155,"sku":"17-1222","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1222-2.jpg?v=1762274643"},{"product_id":"natural-sheep-casings-26-28mm","title":"Natural Sheep Casings 26-28mm","description":"\u003cp\u003eNatural Sheep Casings 26-28mm an edible natural casings. These sheep casings are generally used for deal for Brockwurst, Frankfurters and Cabanosa.\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\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\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\u003eNatural Sheep Casings 26-28mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eThis size sheep casing is generally used for Plump Hot Dogs, Bockwurst, Frankfurters, and Bratwurst sized sausages.\u003c\/li\u003e\n\u003cli\u003eCasings are 26 – 28mm (~1.25\") in diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 50 lbs.*\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp aria-hidden=\"true\"\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove 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 insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\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\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\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\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 - \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\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":43606097559691,"sku":"17-1118","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1118-2.jpg?v=1762274642"},{"product_id":"natural-beef-rounds-35-38mm","title":"Natural Beef Rounds Casings 35-38mm","description":"\u003cp\u003eNatural Beef Rounds 35-38mm are a natural sausage casing. Ideal for fresh, cooked or smoked sausage such as Ring Bologna, Polish, Mettwurst, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/holsteiner\" target=\"_blank\" rel=\"noopener\"\u003eHolsteiner,\u003c\/a\u003e and Blood Sausage. These casings are \u003cstrong\u003enon-edible.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator. \u003c\/p\u003e\n\n\u003cp\u003eBeef casings tend to be more dense and unpleasant to chew. They are typically pealed after cooking and for that reason are considered \u003cstrong\u003enon-edible\u003c\/strong\u003e. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Rounds 35-38mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eIdeal for fresh, cooked or smoked sausage such as Ring Bologna, Polish, Mettwurst, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/holsteiner\" target=\"_blank\" rel=\"noopener\"\u003eHolsteiner,\u003c\/a\u003e and Blood Sausage\n\u003c\/li\u003e\n \t\u003cli\u003e35-38mm in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: 65 -70 lb.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasonings:\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/ring-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\"\u003e Ring Bologna\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/trail-bologna-seasoning\/\" target=\"_blank\" rel=\"noopener\"\u003eTrail Bologna\u003c\/a\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 \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":43606097592459,"sku":"17-1212","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1212-2.jpg?v=1762274643"},{"product_id":"cellulose-casings-17mm","title":"Cellulose Casings 17mm - Black Stripe","description":"Cellulose Casings 17mm are a non- edible casing that is used to make skinless hot dogs and sausages.\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 17mm 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 skinless hot dogs and sausages\u003c\/li\u003e\n \t\u003cli\u003eSize: 17mm (0.66\" in diameter)\u003c\/li\u003e\n \t\u003cli\u003e3 strands per package\u003c\/li\u003e\n \t\u003cli\u003e187.5 feet per package\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: approx. 30 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\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\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":43607172284555,"sku":"17-2308","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2308-2.jpg?v=1762274642"},{"product_id":"cellulose-casings-19mm","title":"Cellulose Casings 19mm","description":"\u003cp\u003eCellulose Casings 19mm are a non-edible casing that is used to make skinless snack sticks or extra small breakfast links and sausages. \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 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 \u003cspan\u003eTo 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 sizes for hot dogs, frankfurter knackwurst, smoked sausage, and fresh chorizo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellulose Casings 19mm 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 snack sticks and sausages\u003c\/li\u003e\n\u003cli\u003eSize: 19mm x 42 feet each\u003c\/li\u003e\n\u003cli\u003e6 strands per package\u003c\/li\u003e\n\u003cli\u003e252 feet per package\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 39 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\" 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":43607172317323,"sku":"17-2309","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Untitled-design-1-1-scaled.jpg?v=1762274642"},{"product_id":"cellulose-casings-21mm","title":"Cellulose Casings 21mm","description":"\u003cp\u003eCellulose Casings 21mm are a non- edible casing that is used to make breakfast sausages. \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 21mm 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 breakfast sausages\u003c\/li\u003e\n\u003cli\u003eSize: 21mm (.82\" \u003cspan\u003ein diameter\u003c\/span\u003e)\u003c\/li\u003e\n\u003cli\u003e5 strands per pack\u003c\/li\u003e\n\u003cli\u003e42 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\u003cstrong\u003eRecommending Seasonings\u003c\/strong\u003e \u003ca rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/products\/breakfast-sausage-seasoning-1-lb-8-oz\/\" target=\"_blank\"\u003eBreakfast Sausage Seasoning\u003c\/a\u003e \u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/pages\/return-refund-policy\" rel=\"noopener\" 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\n\u003cul\u003e\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607172382859,"sku":"17-2310","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2310-2.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":true}],"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2312-1.jpg?v=1762274642"},{"product_id":"fresh-collagen-casings-22mm","title":"Fresh Collagen Casings 22mm","description":"\u003cp\u003eFresh Collagen Casings 22mm is a popular size for making breakfast sausage. 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\u003e22MM 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 breakfast sausage\u003c\/li\u003e\n\u003cli\u003eSize: 22mm (7\/8\")\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 145 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 7\/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":43607204036747,"sku":"17-1310","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1310-2.jpg?v=1762274643"},{"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":true}],"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":"fresh-collagen-casings-32mm","title":"Fresh Collagen Casings 32mm","description":"\u003cp\u003eFresh Collagen Casings 32mm is a popular size for making Italian, Bratwurst, Bockwurst and Chorizo sausages. The casings are thin and tender and virtually adhere to the meat after they are stuffed. 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 1\/2″ or 3\/4\" stuffing tube. 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\u003e32MM 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 Italian, Bratwurst, Bockwurst and \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/chorizo-mexican\" rel=\"noopener\" target=\"_blank\"\u003eChorizo sausages\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize: 32mm (1 ¼)\u003c\/li\u003e\n\u003cli\u003e3 strands per package\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 74 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\"\u003e 1\/2″\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/3-4-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e3\/4\" stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 36 lbs.*\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":43607204135051,"sku":"17-1313","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1313-2.jpg?v=1762274646"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/collections\/category-banner-bg-casings_72107813-8400-4501-b50f-173286eff831.jpg?v=1762267153","url":"https:\/\/sausagemaker.com\/collections\/sausage-casings.oembed?page=10","provider":"The Sausage Maker","version":"1.0","type":"link"}