Sausage Skins 20M - Natural Hog Casings 30-32mm
All Natural Sausage Skins for approx 10kg of meat or 80 sausages.
Preparation: Before stuffing your sausages, it is essential to rinse all salt off the casings by soaking them thoroughly in fresh water. The ideal bathing temperature is between 20 and 30 degrees Celsius.
Do not use water any hotter than 30 degrees as it will promote bacterial growth and damage the strength and integrity of the casings.
Soaking Guidelines: Hog casings need at least two hours, better still overnight.
Storage: Store casings in the fridge. Any left over casings should be kept well salted.