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| Hog Casings
We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | ||
Natural Hog Casing CAN NOT be shipped outside the U.S. | ||
LOWER PRICES ON OUR NATURAL HOG CASINGS!! |
FREE USPS Mail Shipping On All Natural Hog Casings! |
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Instructions, Tips, and Hints on How to Use Natural Hog Casings This includes tips on how to store your natural hog casings, how to twist into links, and how to improve the bite! |
WAS $49.99 -
NOW ONLY $34.99
- Shipped FREE! |
WAS 89.99 - NOW ONLY $64.99 - Shipped FREE! ($32.50 per Hank) Place your order for 2 Hanks of DeWied PROCESSOR PACK Natural Hog Casings for ONLY $64.99 |
WAS $119.99 - NOW ONLY $89.99 - Shipped FREE! ($29.99 per Hank) Place your order for 3 Hanks of DeWied PROCESSOR PACK Natural Hog Casings for ONLY $89.99 |
ATTENTION DEER HUNTERS! |
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FREE USPS Mail Shipping On All Natural Hog Casings! |
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 |
To stuff sausage into the Natural Home Pack Size Hog Casings, we recommend using the Dakotah Water Stuffer. We feel that the Dakotah Water stuffer is the BEST stuffer to use at home! ONLY $159.95 - and Shipped FREE in the U.S. Check around - We think you will find this is the lowest price ANYWHERE! Click Here to View. |
You can now purchase 2 DeWied Home Pack Size Natural Hog Casings for ONLY $32.50!
ONLY $16.25 per Bag! |
SAVE Almost $7.50 off the single bag price! |
Stock up and SAVE Even MORE! ONLY $13.33 per Bag!
Place your order for 3 packages of DeWied Salted Home Pack Size™ brand Hog Casings for
ONLY $40.00 SAVE Almost $20.00 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. |
Natural Sheep Casings are more translucent than hog casings and have more of a crispness when bitten into. Many of our customers prefer these sheep casings when making pork breakfast sausage links. Soak in fresh warm water (85 to 90 degrees) for 30 minutes before stuffing. Sheep casings are edible. Natural sheep casings stay fresh up to 1 year in your refrigerator!! |
You can purchase one Home Pack Size Bag of Natural Sheep Casings for ONLY $19.99 - Shipped FREE in the U.S. - Stock up and SAVE! You can purchase 2 Home Pack Size Bags of Natural Sheep Casings for ONLY $35.00
(ONLY $17.50 per Bag) - |
To stuff sausage into the Natural Sheep Casings, we recommend using the Dakotah Water Stuffer. We feel that the Dakotah Water stuffer is the BEST stuffer to use at home! ONLY $159.95 - and Shipped FREE in the U.S. Check around - We think you will find this is the lowest price ANYWHERE! Click Here to View. |
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Combo Special Sale! You
can purchase 1 Home Pack Size Bag of DeWied Natural Hog Casings
AND 1 Home Pack Size Bag of DeWied Natural Sheep Casings for
ONLY $35.00! Shipped FREE in the U.S.! Order 1 Home Pack Size Bag of DeWied Natural Hog Casings AND 1 Home Pack Size Bag of DeWied Natural Sheep Casings for ONLY $35 (ONLY $17.50 per Bag) by clicking on the "Add To Cart" button below. Shipped FREE in the U.S.! |
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. |
Are you sure that they are lower priced? | |
Have you added in their shipping charges? | Our price includes free shipping! |
Do they have a minimum dollar purchase? | We have NO MINIMUM ORDER Nor |
Do they have a handling charge on top | We have NO HANDLING CHARGE! |
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Here is a GREAT Example! Our TOTAL COST FOR 1 Hank Size Natural Casings If you buy 3 of our hanks, they are only $33.33 each! Here is a Another GREAT Example! One of our competitors on the Internet has Hank Size Natural Casings for $44.95........ AND, their Shipping Charge is $7.95! Our TOTAL COST FOR the Hank Size Natural Casings So don't let the "other guys" fool you with their Here is a Another GREAT Example! One of our competitors on the Internet has Hank Size Natural Casings for $38.84....... AND, their Shipping Charge is $16.00! Our TOTAL COST FOR the Hank Size Natural Casings So don't let the "other guys" fool you with their Here is a Another GREAT Example! Our TOTAL COST FOR the Hank Size Natural Casings Make SURE you calculate ALL the Costs!! | |
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Last Updated: Wednesday, January 18, 2012 01:26 PM |
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