Natural Sheep Casing 26+mm 180m Salted

Natural sheep casing, 26mm and up, 180m, salted and supplied in a hank.

All natural casings are packed in salt. That is how they are preserved, and it is why every natural casing needs rinsing and soaking before it goes anywhere near a stuffer. So the choice here is not salted or unsalted. It is how the casing is presented to you: loose in a hank, or already loaded onto tubes.

This is the hank. You take a length, find the end, and thread it onto the horn yourself. It is the format butchers have always worked with, it costs less than tubed, and an unused hank keeps well in the fridge once it is re-salted and sealed.

Hank or tubed

• Salted hank this one. Lower cost, and you load each length onto the horn yourself.
• Tubed the same salted casing, already loaded onto tubes so it slides straight onto the horn.

Same casing, same diameter, same fill capacity. The only difference is how much time you spend loading. If you fill occasionally, the hank is fine and it is what most people are used to. If you are filling for hours at a stretch, tubed earns its money back in loading time.

Specification

• Diameter: 26mm and up
• Approx. length 180m, around 60kg fill capacity
• Makes approximately 560 sausages
• Selected, salted and vacuum packed
• Suits pork sausages, bratwurst, frankfurters and Italian sausage

Before you start

Most natural casings need soaking for at least 45 minutes before use. Rinse the salt off, then run water through the inside of each length as well as around the outside. A casing soaked properly is far less likely to split as it fills, and the 45 minutes is not the step to shortcut when you are in a hurry.

Storage

Keep unused casing in the fridge, re-salted and sealed. Do not store it rinsed and wet.

SKU
04NC105

Fill Rate
Approx. 600 Sausages or 60kg

Contains
Approx. 180m

Vendor
Stampede

Storage
Store in a fridge between 1 - 3c

Sourced
Within Australia & New Zealand

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