$146.915

Description

Easy to use: Simply rehydrate for 5 minutes prior to use, and stuff or fill as desired.
Recommended for use with semi-dry and dry cure sausage. Casings are edible and peelable.
Contains 5 60mm x 24” dehydrated casings. The stuffing capacity for this casing is approximately 12.5 lbs. total, or 2.5 lbs. per strand. Diameters of all casings are consistent and straight (non-curved) with robust walls.
Dehydrated casings have no odor, and do not require refrigeration. 1 year shelf life in original packaging.
Shortens prep time when compared to brined or salted hog casings.

60mm x 24in ft Natural Dried Casings are dehydrated hog casings intended for use with all smoked, semi-dry and dry sausages. Extremely easy to use, and streamlines the sausage making process. Great choice for pepperoni, chorizo, small salami, or any other cured sausage. These premium natural dried casings are sourced from the finest Spanish hogs, and are carefully processed to preserve their natural properties. These natural casings would work well for both professional chefs and home cooks. The natural dried casings are also user-friendly; they are neatly packaged and ready for use, and can be easily rehydrated which allows for seamless stuffing and filling, providing a tight and consistent fit. Instructions for use: Cut casings to desired length if on compressed strand. Place casings into warm (not hot) water for 5 minutes. Stuff and tie with string or twine. Hog rings are not recommended. Prick casings to remove air pockets after stuffing. After stuffing, wipe down salamis lightly with vinegar/water solution and hang. Net or truss if desired. Casings accept mold well; not recommended for fresh sausage recipes.

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The Sausage Maker - Dehydrated Natural Hog Casings - 5 Pack, 60mm dia. x 24" long

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