38/42 Pre Flushed Hog Casings -Stuffs approx 175-200lbs
Most commonly used for Polish, Bologna
Directions for use
- Rinse salt from casings
- Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking overnight in cool water in the refrigerator for best results.
- Rinse with fresh water
- Stuff sausage into casings
- Drain unused casings and store covered in heavily salted, sealed in a plastic dish or plastic bag in the refrigerator.