Oversea/DeWied Hog Casings
Handpulled hog casings have had the ruffle fat completely removed by hand which makes the casing whisker-free. The hand pulling also stretches the casing and breaks the outer collagen membranes along the inside curve of the casing. This makes the casing more tender to the bite.
- No whiskers
- Outer collagen membrane has been removed
- Great for all varieties of sausage.
- Pre Flushed
Additional Notes:
Hanks versus Home Packs...
Once you use hanks you'll never use home packs again. Home packs are much harder to use and are the "SHORTS" of the casings. They have to be presoaked, flushed and just take more work and patience than Hanks.........
Sizes Available in hanks:
| Stuffed Diameter | Stuffing Capacity |
| 29 - 32 mm | 105-130lb |
| 32 - 35 mm | 115-140lb |
| 35 - 38 mm | 145-165lb |
| 38 - 42 mm | 155-175lb |
Preparation & Storage Tips:
Most of our hanks are Pre-Flushed, ready to use. It's a good idea to rinse the salt off.
Put casing into a container of lukewarm water for 30 minutes.
A generous amount of water should be introduced into the casing before placing it on the stuffing horn. Leave it hang below the horn as your threading the casing to the horn.
See Page 153 in the Great Sausage Recipes and Meat Curing by Rytek Kutas, Sausage Maker Book.
