Pretubed Natural Hog Casings
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Description
Pretubed natural hog casings are the fastest way to stuff sausage with natural casings. Each casing comes pre-strung on its own plastic sleeve, already separated, so it slides straight onto your stuffing tube. Soak with the plastic still on, slide one end over the tube, pull the plastic off the other end, and you're stuffing. No untangling, no hunting for the open end.
Grade-A edible casings packed in purified salt, vacuum sealed inside a resealable zipper-top bag. Available in four sizes from breakfast links to rope sausage, each stuffing approximately 50 lbs. of meat.
What makes pretubed casings different
Standard natural casings arrive in a tangled hank that you separate by hand — a slow, slippery job. Pre-tubed hog casings are individually strung and wrapped, which turns a fifteen-minute task into about thirty seconds per casing. If you stuff in volume, or you're teaching someone else to stuff, this is the version to buy.
A pre-tubed pack holds less casing than a full hank — roughly 50 lbs. of stuffing capacity against 90-135 lbs. for a 1 hank pack. You're trading volume for convenience.
Available in four sizes: 29-32mm, 32-35mm, 35-38mm, and 38-42mm pretubed hog casings.
Casing Size and Yield Guide
| Diameter | Stuffing capacity | Casing per 1 lb. | Links per 1 lb. | Common recipes |
|---|---|---|---|---|
| 29-32mm (1 1/8" - 1 1/4") |
~50 lbs. | ~2.5 ft. | 3-4 | Breakfast links, bratwurst, grill-size sausage |
| 32-35mm (1 1/4" - 1 3/8") |
~50 lbs. | ~2 ft. | 3 | Italian sausage (deli case or larger grill-size), bratwurst, chorizo |
| 35-38mm (1 3/8" - 1 1/2") |
~50 lbs. | 1.3-1.5 ft. | 2-3 | Polish kielbasa, knockwurst, andouille |
| 38-42mm (1 1/2" - 1 5/8") |
~50 lbs. | 1-1.3 ft. | 2 | Pepperoni, smoked Polish kielbasa, rope sausage |
All measurements are approximate. Capacity depends on meat and fill density, link length, and how tightly the casings are stuffed.
Product Details
- Edible natural hog casing, pre-strung on individual plastic sleeves
- Grade-A quality — minimal pinholes, better durability and tensile strength
- Whisker free for a cleaner appearance and easier handling
- Packed in purified salt
- Vacuum sealed inside a resealable zipper-top bag
- Approximately 50 lbs. stuffing capacity in every size
- Suitable for hand-crank, motorized, and hydraulic sausage stuffers
- Also available as a full hank for larger batches
How to Prepare Pretubed Casings
- Remove only the sleeves you need for your batch. Leave the rest in the bag and refrigerate.
- Rinse under cold running water, inside and out, to remove excess salt. Leave the plastic sleeve on.
- Soak in 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.
- Slide one end of the sleeve over your stuffing tube, then pull the plastic off from the other end.
- 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.
How to Choose the Right Sausage Casing
Not sure which size fits your recipe? Read our casing selection guide, or browse all natural casings.
