Seasonal Sale Hog Casings

35/38 Vac Pack Whiskered  Hog Casings 100 hanks per barrel 38/40 Vac Pack Whiskered Hog Casings 100 hanks per barrel   Ingredients: pork 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. Sizing Guide Link Length in Inches: Links per Pound: Shipping and