Hog Casings (32-35mm) - Makes 20+ lbs of Sausage

LEM's Natural Casings make juicier, tender sausage. They provide a disctinctive "pop" when you bite into sausage stuffed in narural 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.



Refrigeration & Shelf Life
These natural casings are shipped to you in a vacuum sealed bag packed in salt brine and they do not require refrigeration until after the sealed bag is opened. After the sealed bag is opened, the casings must be refrigerated, and they can generally be stored in their salt brine in the refrigerator for up to a year. If you will not be using all of the casings at once you can remove and rinse only the length of casings you will be using and leave the unused casings in the salt brine in the resealable zipper bag for later use.

We recommend that you do not freeze the casings as they may become dry, tough, and more prone to breaking and bursting when you sausage is stuffed or cooked.