First Time Using Tubed Casings? Here's How to Prep, Load, and Store Them Right

Introduction: Making Sausage the Easy Way

If you’re new to sausage making or recently switched from traditional hanks to tubed casings, you might be wondering how to prepare and handle them properly. Tubed casings are designed to save time and reduce frustration. They arrive pre-threaded onto a plastic sleeve, making it much easier to slide them onto the stuffing horn. But while tubed casings simplify the process, proper preparation, loading, and storage are still key to success.

This guide walks you step by step through soaking, flushing, loading, and storing tubed casings, ensuring your sausages come out consistent, safe, and delicious.

Preparing Tubed Casings Before Use

Soaking recommendations

Soaking is one of the most important steps when working with natural casings, whether they come in hanks or tubes. Proper hydration ensures casings are flexible, pliable, and less likely to tear during stuffing.

  • Duration: Soak tubed casings in fresh, cool water. For best results, soak for several hours if time allows. Some professionals prefer soaking overnight in the refrigerator.

  • Water temperature: Use cool or slightly warm water, never hot. Water that’s too warm can weaken the casing structure, while too cold water may not soften them enough. Aim for 65–75°F (18–24°C).

  • Salt removal: Tubed casings are packed in salt for preservation. Soaking helps remove excess salt while rehydrating the casing. Be sure to change the soaking water once or twice during longer soaks.

Flushing and rinsing best practices

After soaking, it’s important to flush and rinse your casings. This step clears out residual salt and ensures the inside of the casing is ready for stuffing.

  • Flushing: Run lukewarm water through the casing by slipping one end over a small faucet or using a dedicated casing flushing tool. Allow water to flow gently inside, which both rinses the casing and checks for leaks.

  • Rinsing: Rinse the exterior casing in fresh water after flushing. This removes surface salt and slime, leaving the casing smooth and ready to handle.

  • Gentle handling: Always handle casings with care during flushing. Avoid sharp fingernails or rough tools that can cause nicks or small tears.

  • Prior to Stuffing: Transfer casings to warm water 95°F (35°C) and soak for 30 minutes to one hour before use.

Loading Casings onto Stuffers

Step-by-step guide for beginners

Loading tubed casings is much faster than working with loose hanks, but if it’s your first time, the process may feel intimidating. Follow this step-by-step approach:

  1. Prepare your stuffer – Make sure the stuffing horn is clean, properly attached, and lightly moistened with water to help the casing slide on.

  2. Position the tube – Remove one tubed casing from the soaking water. Hold it by the plastic tube in the center.

  3. Slide onto the horn – Place the open end of the plastic tube over the stuffing horn. Gently push the casing forward until the entire length is transferred onto the horn.

  4. Remove the plastic tube – Once the casing is fully transferred, carefully slide off the plastic tube, leaving only the casing on the stuffer.

  5. Secure the casing – Tie off the end of the casing or twist it securely before you begin filling.

💡 Pro tip: Keep a small dish of water nearby. Wetting your fingers can help slide the casing more smoothly onto the horn.

Tips to avoid tangling and tearing

Even with tubed casings, small mistakes can lead to tears or frustrating tangles. Here are ways to avoid them:

  • Soak thoroughly – Casings that aren’t properly soaked are stiff and prone to tearing.

  • Don’t rush – Slide the casing gently and steadily onto the horn. Avoid forcing it.

  • Use the right horn size – Match the casing diameter to the correct stuffing horn. For example, sheep casings often require smaller horns than hog casings.

  • Trim rough edges – If the end of the casing is ragged, snip it clean before sliding onto the horn.

  • Keep casings moist – If they start to dry out, spritz with water to maintain flexibility.

Proper Storage and Shelf Life

Storing unopened vs. opened tubes

How you store your tubed casings directly impacts freshness, shelf life, and performance.

  • Unopened tubes: Keep them in their original sealed packaging, stored in a cool, dry place. Ideally, refrigerate them at 35–40°F (2–4°C) to prolong shelf life. Avoid freezing, which can damage texture. Properly stored, unopened tubed casings can last up to 12–24 months.

  • Opened tubes: Once opened, casings should always be re-packed in salt to prevent spoilage. Place them in an airtight container, completely covered in fresh, non-iodized salt, and store in the refrigerator. Properly salted opened casings can last for up to 6–12 months.

💡 Pro tip: Always label containers with the opening date so you can track freshness.

How to extend freshness and prevent spoilage

Casings are natural products, which means they require careful storage to prevent spoilage. Follow these guidelines:

  • Use enough salt – The salt acts as a natural preservative. Casings should always be fully submerged and surrounded by salt.

  • Keep moisture under control – If casings sit in too much water without salt, bacteria can grow quickly. Always store in brine or dry salt.

  • Check regularly – Inspect stored casings every few weeks. If the salt looks discolored or damp, replace it with fresh salt.

  • Avoid cross-contamination – Never return casings that have been in use directly into your main storage container. Keep them separate to avoid spreading bacteria.

  • Smell test – Fresh casings should have a mild, neutral scent. If they smell sour or rancid, discard immediately.

Troubleshooting Common Issues

  • Casings feel tough or stiff → Soak longer, change the water, and ensure it’s at the right temperature.

  • Casings tear during stuffing → They may be under-soaked, over-stretched, or mismatched with the horn size.

  • Unpleasant odor → Indicates spoilage. Discard and start fresh.

  • Excess tangling → Separate casings carefully during soaking and always keep them submerged in water to prevent sticking.

Conclusion: Confidence for First-Time Users

Switching to tubed casings is a smart move for sausage makers of all levels. They save time, reduce waste, and make the stuffing process smoother. By following the right steps for soaking, flushing, loading, and storing, you’ll set yourself up for success from the very first batch.

Tubed casings are more than just a convenience; they’re a tool that combines tradition with modern efficiency. With a little preparation and care, you’ll enjoy consistent, high-quality sausages that look and taste great.

Ready to put these tips into practice? Explore our full selection of Tubed Hog Casings and Tubed Sheep Casings, for all available options. Whether you’re a first-time sausage maker or a seasoned pro, the right casings will make all the difference.