Weschenfelder Home Pack Natural Hog Casings Spooled 34mm (40mtr)

Description

• PRE SPOOLED CASINGS - These casings are packed on 4 rods with 10 metres of casing per rod meaning you get 40 metres per pack.
• 34mm DIAMETER - With a calibre of 34mm these casings produce a wide Cumberland-sized sausage. They are extremely flexible and easy to use.
• IDEAL FOR HOME USERS - These casings are perfect for home sausage making as they are strong yet flexible to use.
• VAC PACKED AND SALTED - Casings come vacuum packed and salted ensuring for a long shelf life. Simply use what you need, then store the remaining casings in Tupperware in the fridge or freezer.
• LONG SHELF LIFE - They have a shelf life of between 6-12 months. They can be frozen if users wish to extend the shelf life further.
• DIRECTIONS FOR USE - Simply soak in luke warm water for at least 3-4 hours gently massaging the rods to ensure all the salt is removed. Remove one of the blue end discs and place the rod up to the nozzle of your stuffer. Gently slide the casings straight from the rod directly on to the end of the nozzle. Leave about 2cms over the end of the nozzle and leave open to allow air to escape from the nozzle.

Product description

These are Hog (Pork) Casings on incredibly easy-to-use plastic rods. They are ready-spooled so all you have to do is soak them in warm water, then slide them straight from the rod onto the nozzle of your sausage-machine! No more fiddling around looking for the ends, the whole process takes seconds. Each pack contains 4 x 10mtr rods of 34/+mm casings and will make approx. 40lbs of sausage. They are cured with salt, vac packed and will keep up to six months in the fridge and can be split down and frozen if required. The Ready Spooled Hog Casings will produce a really fine looking Cumberland type sausage. Hog Casings are also ideal for Venison Sausages, Bratwurst or Boerewors.

Ingredients

Natural Hogs Intestine, salt.

Directions

Soak casings in warm water for at least 3 hours gently massagng the rods to ensure all salt is removed. Remove one of the blue end discs and place the rod up to the nozzle of your sausage stuffer. Gently slide the casings straight from the rod and directly onto and over your nozzle. Leave about 2cms over the end of the nozzle. Start stuffing by gradually and carefully winding the handle until you see the meat coming down the nozzle and into the casing.

Shipping and Returns

• We offer tracked shipping on all orders. Tracking information will be shared as soon as the order is dispatched.
• Please check the delivery estimate before adding a product to the cart. This is displayed for every product on the website.
• Available shipping methods and charges will be displayed at the time of checkout, depending on your exact location.
• All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
• Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
• In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help.