Natural Hog Casings 35/38

35/38 Pre Flushed Hog Casings - Stuffs approx. 155-175lbs  Most commonly used for Polish, Kielbasa, Ring Sausage   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.