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Hog Casings
Processor Pack™ brand casings are made to the highest quality standards at DeWied. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Perfect for Bratwurst, Kielbasa, Italian Sausage, Cajun Links and many other fresh sausages! | Sold by the Hank ($38.29 or less) or the Home Pack Size ($17.95) - Either Size Shipped FREE! |
These casings have much longer strands | One Hank will stuff approximately 100 to 125 lbs. of sausage while the Home Pack Size will stuff 25 lbs. of sausage. [1 lb. of meat uses approximately 2 feet of casings.] |
These casings are Premium Commercial Processor Grade Casings and you can add smoke flavoring to them before cooking! | Available ONLY in 32 - 35 mm Diameter (1¼ - 1½ inches). The same size as Bratwurst at the store. [If you want to make a smaller, breakfast sausage, we suggest you use our 19mm collagen casings.] |
Hanks Packaged in Preflushed Vac-Pack. | Natural hog casings stay fresh up to 1 to 2 years |
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We just made 100 lbs. of Italian sausage using your casings....I have NEVER had better casings. They were fresh and completely uniform. A great product. Keep up the good work. I'll be ordering again when this lot is eaten up. Jim | |
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One Hank of Natural Hog Casings | Two Hanks of Natural Hog Casings | Three Hanks of Natural Hog Casings |
Think you've found a lower price for Fresh Sausage Casings on the Web? | ||
Instructions, Tips, and Hints on How to Use Natural Hog Casings | ||
FREE USPS Priority Mail Shipping On All Natural Hog Casings! | ||
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Place your order for 2 Hanks of DeWied PROCESSOR PACK Natural Hog Casings for ONLY $54.96 | ||
Place your order for 3 Hanks of DeWied PROCESSOR PACK Natural Hog Casings for ONLY $74.93 | ||
ATTENTION DEER HUNTERS! | ||
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DeWied Salted Home Pack Size™ brand hog casings are vacuum packed in re-sealable zip-lock pouches. Each package makes approximately 20 to 25 LB of sausage. Instructions and recipes on each package. Packaged salted in zip lock bags | ||
Stock up and SAVE! | ||
SAVE Almost $5.00 off the single bag price! | ||
PRE-SMOKING OF NATURAL CASINGS If you want to make smoked sausage that has a better color and flavor, make up a solution of 1 bag of our Dry Smoke Seasoning and 1 gallon of ice cold water. Take sausage that has been already stuffed and is ready for smoking/cooking and dip into this solution for a few minutes. Remove and allow to dry for 5 minutes and then place into your smoker or on your barbecue grill. | ||
We are NOT JUST a Retail Home Butcher Supply Store! You may want to check out other Home Butcher Supply Web stores | ||
NOW AVAILABLE - Ask The Meatman's Own 1 Hour & 20 Minutes of Learning How To:
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We have a FREE PDF article on "The Art and Practice of Sausage Making". It is 24 pages long! To view it, just click here.
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We will still gladly accept your orders by regular Postal mail with payment in advance by Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!) Click here to print out our Mail-In Order Form.
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Basic Preparation for our DeWied Pre-Flushed Vac Pack Casings 1. Rinse casings in fresh water.2. Put casings into a container of lukewarm water for 30 minutes. 3. Run water through the casing as you are putting them on the stuffing horn.*All natural casings can be resalted even if they have been soaked. Just take regular table salt, wet it and apply generously on the unused casing. Pack casing in a air tight container and refrigerate. DO NOT FREEZE! Freezing a natural casing will weaken it and it will be no good after it has thawed. | ||
Facts About Natural Casings from INSCA | ||
Directions on Natural Hog Casings Use. | ||
Our Stores' Ordering Page. |
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Last Updated: Saturday, February 02, 2008 01:58 PM |
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With Every Order of $100.00 or more we will include a set of our