Hog Casings How do I prepare a salted hog or sheep casing for stuffing?
• Unravel the casings into separate strings. • Rinse the salt from the casings with fresh water. When flushing the casings, the outside should be washed. This usually takes care of itself as the water is being flushed through the inside. • Store casings with ends hanging over the top in a covered container in the refrigerator overnight. • Prior to stuffing, place the casing into lukewarm tap water. This will allow the casing to slide more easily onto the stuffing tube. • Introduce a generous amount of water into the casings before placing it onto the stuffing nozzle. • Slide the casing over the nozzle. • During the course of stuffing, always try to keep the casing to the front of the nozzle where the meat is coming out. This helps eliminate air pockets and breakage. Why do my hog casings have a strong odor? Salted casings have a very long shelf life when stored properly. When refrigerated, packed liberally in purified salt, they have an indefinite shelf life. Un-refrigerated, these sal
