Soak Hog Casing, Natural Edible Sausage Casing for Home Sausage Making

Description: Soak Hog Casing, Natural Edible Sausage Casing for Home Sausage Making Bullet Points: Eco-Friendly Material: Crafted from high-quality, safe and odorless materials, these hog casings for sausage are strong and durable. Made from environmentally friendly materials, they are not easy to deform or damage, which means you can consistently produce sausages with the same great quality. Create Delicious Sausages: Elevate your sausage-making game with our hog casings for sausages. Choose from Italian sausages, breakfast links, or BBQ-sized sausages- all with our versatile 3-meter casing. Hassle-Free: Perfectly created sausages made easy. The hog casings are soaked in cold water, mixed meat poured in them, the two ends tied at 12-15cm, make holes using a needle, and store in a cool, ventilated place for later use. Ideal Workmanship: Skillfully made with outstanding workmanship, resulting in a smooth appearance without burrs. These casings are not easy to break and have excellent strength. They offer a comfortable touch and are effortless to clean and maintain, ensuring long-lasting use. Convenient Storage: Soak Hog Casings for Sausage 2-3 mins before use. Can be directly used in large machines. Highly durable, easy to dry and stored in kitchen spaces. Discover our high-quality Hog Casings for Sausage: safe, odorless, and easy to use. Our 3-meter sausage casing is ultra-comfortable to the touch and so easy to dry and store. Perfect for making homemade sausages that are jam-packed with flavor. Specifications: Color: White Product Size: Length about 300cm/118.11 inches Diameter: approx about 3.2cm/1.26 inches Production Method: 1. Soak the casings in cold water to remove the salt and set aside. 2. Mince the lean meat and cut the fat meat into 1 cm cubes. 3. Add all the seasonings into the lean meat filling and fat meat cubes, stir together and stir well. 4. Use a funnel to pour the mixed meat into the casing. Use a needle to make holes in the intestine to release the air, and squeeze it with your hands to fill it up. When the filling is 12-15 cm long, tie the two ends firmly with a string. , pour and prick in this way until the whole intestine is filled. 5. Rinse and fill the sausages, then hang them on poles in order to expose or bake. Generally, they are exposed to the sun for 5 sunny days, then removed, placed in a cool and ventilated place, and hung to dry about for a month. Packing List: 1* Casing for Sausage Making Note: Due to different lighting and screen settings, the item color may be slightly different from the picture. Due to different manual measurements, please allow a 1-2cm difference in size. 1.You can make a Credit payment via Paypal.Paypal will let you use MasterCard,Visa to pay. 2.Payment should be completed within 5 days after auction closed, or unpaid dispute will be filed for an closing auction.An unpaid case will be filled after 4 days. ● We strive for 100% customer satisfaction ! ● Positive Feedback is very important to us. ● We hope that you contact us immediately BEFORE you give us neutral or negative feedback, so that we can satisfactorily address your concerns. ● We promise to offer the lowest price and high quality produce. Dear buyers : ● Welcome to my store ! ● Your satisfaction is our top goal,we appreciate your patronizing. ● If you have any questions, please contact us before leave negative or neutral feedback, we will try our best to solve the issue to your satisfaction, thanks ! ● If you are satisfied with our service, please rate the details of the transaction (Detailed Seller Ratings) on eBay. ● Please always talk to us via ebay Message. ● We appreciate your business and look forward to growing our e-Bay sales with satisfied customers.

Price: 9.21 USD

Location: Dayton, New Jersey

End Time: 2024-11-21T08:28:14.000Z

Shipping Cost: 0 USD