Categories
Books
Boots
Brine & Marinade Supplies
Cheese High Melt Temp
Cleaners & Lubricants
Closeout Specials
Curing Products
Cutting Boards
Deli Displays
Gift Boxes
Combo Packages
Fish Scaling
Gloves
Gourmet Ingredients
Hi Mountain
Hooks
Hoses
Hunting & Deer Processing
Jerky Seasonings
Jerky Supplies
Kitchen & Cooking Supplies
Knife Sharpening
Knives, Cutlery, & Cleavers
Meat Grinders
Marking & Labeling
Meat Tenderizers
Netting
Natural Products
Paper & Cutters
Poly Bags
Processing Supplies
Refrigiwear Clothing
Protective Wear
Rain Suits
Rubs, Burgers, & Batter Mixes
Sausage Casings
Collagen Sausage Casings
Fibrous Casings
Natural Casings
Beef Casings
Hog Casings
Sheep Casings
Specialty Casings
Air Dried Natural Hog Casings
Cellulose (Skinless) Casing
Closeout Specials
Sausage Making Kits
Sausage Making Supplies
Sausage Seasonings
Sausage Stuffers
Saws / Slicers
Scales
Smoking
Special Offers
Spices
Starter Cultures
Thermometers
Vacuum Packaging
Vacuum Tumblers
Wellsaw
Discontinued Items
Articles & Information
Recipes
Specials ...
Featured Products ...
All Products ...
Important Links
Bestsellers
Specials [more]
XtraVac CM1013 Vac Machine
Save: 21% off
Natural Casings
Natural casings are taken from beef, pork, and lamb. Each type of casing is used for different sausages.
Care of Natural Casings
All natural casings can be resalted even if they have been soaked. Just take regular table salt, wet it and apply generously on the unused casing. Pack casing in a air tight container and refrigerate. DO NOT FREEZE! Freezing a natural casing will weaken it and it will be no good after it has thawed. Properly stored natural casings can last under refrigeration for at least one to two years.
Pre-Smoking of Natural Casings
If you want to make smoked sausage have a better color and flavor, make up a solution of 25% liquid smoke and 75% water. Take sausage that has been already stuffed and is ready for smoking and dip into this solution for a few minutes. Remove and allow to dry for 5 minutes and then place into your smoker.