Hog Casings
We source our Hog Casing ingredients from select, well known suppliers. The quality of your sausage depends on safe, selective, traceable, well nourished stock, and excellent casings. Our Hog Casings are great for making dinner sausages, bratwurst, Polish sausages and more!
Types
Knife Cut
- The ruffle fat has been removed with a knife
- Have whiskers
- Perform better on high speed linking equipment
- Can be used for all types of sausages
- Commonly used for smoked and dried applications
Shaved
- Casings are whisker free
- Whiskers are removed using a mechanical cutting device
- Similar to Knife Cut casings but whisker free
Inverted
- The casings have been turned inside out
- They have a whisker-free appearance
- The strands are longer and stronger
- Less expensive alternative to shaved hog casings
- Used for all varieties of sausage
Products
Processor Pack™
- Shaved and knife cut casings
- Vacuum packed in brine solution
- Rinse and ready to stuff
- Used for all sausage types
Retail Home Pack™
- Casings for the hobbyist
- Re-sealable zip-lock pouches
- Stuffs approximately 20-25 lbs
- Used for all varieties of sausage
Sizes
The following chart reflects the stuffed diameter of Oversea Casing’s standard sizes when producing sausage on a normal twist linking machine.
Stuffed diameter can vary according to emulsion being stuffed, temperature, operator and machinery being used. Consult your Oversea Casing Account Executive for help choosing the correct size for your application.
Oversea Casing can produce sizes according to customer requirements given adequate volume commitments.
Diameter | Stuffing Capacity |
|---|---|
26-28 mm | 90-115 lb |
28-30 mm | 95-120 lb |
30-32 mm | 105-130 lb |
32-34 mm | 115-140 lb |
34-36 mm | 125-150 lb |
36-38 mm | 145-165 lb |
38-40 mm | 155-175 lb |
40-42 mm | 175-200 lb |
Preparation
Soaking is an important step in preparing natural casings for stuffing. Soaking in fresh water overnight will make casings tender, flexible, while minimizing breakage and holes.
First, remove casings from the packaging and rinse in cool water to remove the salt. Next, fill the soaking bins with fresh water and casings, using a 50:50 ratio of casings to water. 30 minutes prior to stuffing, soak the casings in fresh warm water. 95 degrees Fahrenheit is the recommended soaking temperature.
Salted Casings
Tubed Casings
Net Pack Casings
