Hog casings are salted.
Hog Casing Retail Bags are sold 20 bags per case.
Each bag will make approximately 25 lbs
Box Dimensions: 10 in x 10 in x 5 in
Ingredients: hog casing, salt, water
Use and Care
To Prepare the Casings: Soaking is an important step in preparing natural casings for stuffing. Soaking in fresh water overnight will make casings tender, flexible, while minimizing breakage and holes. First, remove casings from the packaging and rinse in cool water to remove the salt. Next, fill the soaking bins with fresh water and casings, use a 50:50 ratio of casings to water. 30 minutes prior to stuffing, soak the casings in fresh warm water. 95 degrees Fahrenheit is the recommended soaking temperature.
Storage: Product should be stored in a dry and cool warehouse at approximately 40-45°F. Casings must never be frozen. The shelf life is a minimum of twelve months from the date of purchase when properly salted or stored in salt brine.