Natural Casings 101 available at waltonsinc.com

Natural Casings 101 provides a basic understanding of what natural casings are, how to use natural casings, as well as the pros and cons of natural casings.

Natural Casings are generally Hog or Sheep intestines that have been cleaned and processed, making them edible. They will be kept fresh through storing and shipping by being either packed in salt or kept in a salt solution, this means that they must be rinsed, soaked and if they are from a home pack have the insides flushed with clean running water before being stuffed. Sheep casings are available in sizes 22-28mm making them good choices for everything from Breakfast Sausages to Hot Dogs.

Hog Casings are available in 32-42mm and are commonly used for Bratwurst and larger-sized sausages such as Kielbasa and Boudin. The casing is naturally smoke permeable, accepts a twist, and can be hung in a smokehouse. When stuffing Natural Casings you need to be careful to prevent blowouts.

[johnr]

Great info. My first time using tubed 32-35. Looks like this will save me so much time.
I have always used the dry packs and said more than a few choice words while trying to load them on the horn. These look like a stroll in the park.

[johnr]

Hind sight...Would like to see you load the tubed casings on a horn. A how to if ya know what I mean.
I use a Dakota Water Stuffer. Love it.

[beiwood]

Just an honest advise, you might be correct with your casing education, but you speak very very very fast which make it inconvenient for people to understand, analyze and learn from you. I'm sorry I couldn't watch your video, kindly next time speak slowly so we can understand you. Good luck!