Hog Casings
We use pigs whose origins can be traced, because where the pig came from and what it was fed makes all the difference in whether the sausage you eat is safe. Our Hog Casings are great for making dinner sausages, bratwurst, Polish, and more!
Types
Knife Cut
- The ruffle fat has been removed with a knife
- Have whiskers, but longer strands and more strength
- 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
- Mechanical device looks and operates like an electric razor
- Similar to Knife Cut casings but whisker free
Inverted
- The casings have been turned inside out
- They have a non whiskered appearance
- The strands are longer and stronger
- Less expensive alternative to hand pulled hog casings
- Used for all varieties of sausage
Hand Pulled
- Casings are whisker free
- The ruffle fat has been removed by hand
- No outer collagen membrane
- Used for all sausage types, best for fresh sausages
Products
REAL™ Hog Casings
- Optimum strand length for efficient production
- Minimum number of holes
- Maximum yields for lowest casing cost per pound of finished product
- Consistent and uniform calibration
Processor Pack™
- Hand pulled 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 such as Handtmann or Vemag automatic linkers.
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.
