Natural Hog Casings 32/35

32/35 Pre Flushed Hog Casings - Stuffs ​approx. 145-165lbs Brats, Italian Sausage, large HotDogs   Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing.  Soaking overnight in cool water in the refrigerator for best results.  Rinse with fresh water Stuff sausage into casings ​Drain unused casings and store covered in heavily salted, sealed in a plastic dish or plastic bag in the refrigerator.​ Casing Info Sheet  ** Shipping Notes** We ship natural casings out Monday through Wednesday to avoid them sitting too long in warmer temps.