Natural Hog Casing
LEM 141 Natural Hog Casing, 1-1/4 to 1-1/2 in L, Hog
LEM's natural casings make juicier, tender sausage. They provide a distinctive pop when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. Edible. These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 25 lb, which makes them ideal for the home sausage maker or hobbyist.
Features:
- Soak at least 1 hr in clear, warm water, change water regularly
- Broil, grill or fry cooking method
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Natural Hog Casing
Natural Hog Casing
LEM 141 Natural Hog Casing, 1-1/4 to 1-1/2 in L, Hog
LEM's natural casings make juicier, tender sausage. They provide a distinctive pop when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. Edible. These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 25 lb, which makes them ideal for the home sausage maker or hobbyist.
Features:
- Soak at least 1 hr in clear, warm water, change water regularly
- Broil, grill or fry cooking method
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
LEM 141 Natural Hog Casing, 1-1/4 to 1-1/2 in L, Hog
LEM's natural casings make juicier, tender sausage. They provide a distinctive pop when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. Edible. These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 25 lb, which makes them ideal for the home sausage maker or hobbyist.
Features:
- Soak at least 1 hr in clear, warm water, change water regularly
- Broil, grill or fry cooking method
