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
REAL™ Hog Casings
- Optimum strand length for efficient production
- Maximum yields for lowest casing cost per pound of finished product
- Consistent and uniform calibration
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
Salted Casings
- Rinse salt from casings with fresh water.
- Put casings into lukewarm water for 24 hours.
- Massage casings and separate strands to prevent dry spots.
- At the stuffing table, place casings into fresh warm water.
- Run water through the casing as you are putting them on the stuffing horn.
- For best results, soak casings overnight in cool water then follow steps 3 and 4.
Tubed Casings
- Rinse casings in fresh water.
- Put casings into a container of lukewarm water for 2-4 hours.
- Massage casings to prevent dry spots.
- At stuffing table, place casings into fresh warm water.
- Apply the plastic tube, with shirred casings, onto the stuffing horn.
- Pull the back end of the casing off the tube about 4”.
- Hold onto the shirred casing with your hand and pull the plastic tube out hand begin stuffing.
- For best results, soak casings overnight in cool water then follow steps 3 and 4.
Net Pack Casings
- Rinse casings in fresh water.
- Put casings into a container of lukewarm water for 30 minutes.
- Run water through the casing as you are putting them on the stuffing horn.
Pre-Flushed EZ-VAC-PAC Casings
- Rinse casings in fresh water.
- Put casings into a container of lukewarm water for 30 minutes.
- Run water through the casing as you are putting them on the stuffing horn.
