Premium Natural Hog Casings, 1 Hank
17-1026
- Fully secure checkout
- Trusted by thousands
- Rated and reviewed
Got a question?
Don't be a stranger.
Description
Premium Natural Hog Casings are the traditional choice for fresh, smoked, and cooked sausage with an authentic bite, texture, and appearance. Grade-A, edible, packed in purified salt, and processed for smooth stuffing and dependable results.
A hank is the industry term for 100 yards — 300 feet — of natural casing. Each hank arrives vacuum sealed inside a resealable zipper-top bag, so unused casings go straight back into storage without repacking into another container.
Flush and soak before use, keep refrigerated, and pick the diameter that fits the sausage you're making.
Available in four sizes: 29-32mm, 32-35mm, 35-38mm, and 38-42mm hog casings.
Casing Size and Yield Guide
| Diameter | Yield per hank | Casing per 1 lb. | Links per 1 lb. | Common recipes |
|---|---|---|---|---|
| 29-32mm (1 1/8" - 1 1/4") |
90-100 lbs. | ~2.5 ft. | 3-4 | Breakfast links, bratwurst, grill-size sausage |
| 32-35mm (1 1/4" - 1 3/8") |
105-115 lbs. | ~2 ft. | 3 | Italian sausage (deli case or larger grill-size), bratwurst, chorizo |
| 35-38mm (1 3/8" - 1 1/2") |
115-125 lbs. | 1.3-1.5 ft. | 2-3 | Polish kielbasa, knockwurst, andouille |
| 38-42mm (1 1/2" - 1 5/8") |
125-135 lbs. | 1-1.3 ft. | 2 | Pepperoni, smoked Polish kielbasa, rope sausage |
All measurements are approximate. Yield depends on meat and fill density, link length, and how tightly the casings are stuffed.
Product Details
- Full hank is approximately 100 yards (300 feet, or 91 meters)
- Grade-A edible natural hog casing, packed in purified salt
- Vacuum sealed inside a resealable zipper-top bag
- Processed for tensile strength, inner-wall durability, and hanging strength
- Minimal pinholes for smoother, frustration-free stuffing
- Whiskers removed for a cleaner appearance and better handling
- Designed to resist bursting during stuffing and smoking
- Suitable for hand-crank, motorized, and hydraulic sausage stuffers
- Also available pre-tubed for faster loading
How to Prepare Natural Casings
- Remove only the amount of casing you need for your batch. Leave the rest in the bag and refrigerate.
- Rinse the casings thoroughly under cold running water, inside and out, to remove excess salt.
- Soak in a small bowl of warm or tepid water for at least 30 minutes, or in cold water in the refrigerator for at least 2 hours. A 4-hour refrigerated soak gives the best results.
- Don't soak longer than overnight. Over-soaked casings become over-tender and burst more easily during stuffing.
- Optional, for odor control: add 1/2 tsp. baking soda per cup of soaking water.
- Optional, for tenderness: add a squeeze of lemon juice or a tablespoon of white vinegar.
- Load the soaked casing onto your stuffing tube and stuff at a steady, controlled pace.
Storage
- 6-8 months in the original sealed bag
- 3-4 months once the bag has been opened
- Keep refrigerated. Do not freeze — freezing weakens the casing and causes blowouts after thawing.
- Salted casings may give off a strong odor if left out too long. This is normal and subsides once refrigerated.
- After opening, repack unused casings in purified salt, seal the bag tightly, and refrigerate.
Ingredients
Pork casing, salt.
Shipping & Returns
- Natural casings cannot be shipped outside the United States.
- All natural casings are non-refundable and non-returnable.
Natural Casings 101
Not sure which size fits your recipe? Read our guide to sausage casings, or browse all natural casings.
