Natural Hog Casings 38/42

38/42 Pre Flushed Hog Casings -Stuffs approx 175-200lbs Most commonly used for Polish, Bologna    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.