What is
Casing Hank
Casing hanks refer to the packaging of natural sausage casings, typically made from cows and sheep intestines. These casings are used for encasing the filling of sausages.
Let me provide more details about them:
- Natural Hog Casings: These casings are made from hog intestines and are commonly used for making fresh sausages like Bratwurst, Pork Sausage Links, and Kielbasa.
- They can also be smoked if desired.
- A hank of natural hog casings typically contains casings that are 32-35 mm (1 to 1/25 inches) in diameter.
- One hank can stuff approximately 100 to 125 lbs. of meat.
- To use natural hog casings, your stuffing horn must be smaller than 35mm (.75 inches) in diameter.
- These casings are pre-flushed (brine solution) and vacuum-packed.
- They can last up to one year when stored in the refrigerator in a saltwater solution.
- Soak them in lukewarm water for 30 minutes before use to make handling easier.
- Avoid using hot water, as it may cook the casings.
Whisker-free and odorless, they enhance the flavor of your sausages
