Natural Casings
Hog (Pork) Casings
What are Natural Hog Casings used for?
Hog casings are well suited for:
Fresh & Smoked Sausage
As well as many great innovative and traditional recipes.
Options Available
We offer sizes 28mm-45mm+
Pre-flushed on tubes or in net packs.
Retail bags.
Butcher packs that stuff approx 100 lbs.
Whiskered and Whisker Free
Benefits of choosing Natural Hog Casings?
Casings are flexible and are less prone to blowouts and splitting during cooking.
Natural casings allow for greater smoke penetration.
Natural casings also make dried sausages breathe easier and let the water escape (which prevents bacteria growth).
Casings are available dyed in dark and light brown as well as red options.
Using ICR’s Hog Casings
Soak for at least 1 hour in clean warm water changing the water regularly to remove all the brine.
Soaking will make the casings more pliable.
Thoroughly rinse the entire length of the casing with cold water.
Sheep and Lamb Casings
What are Sheep and Lamb Casings used for?
Fresh pork sausages
Frankfurters
Snack sticks
Cocktail franks, hot dogs, and other small diameter sausages
Kosher or Halal Sausages
Options Available
Available sizes 18mm-28mm
Pre-flushed on tubes and in net packs.
Retail bags also available.
Benefits of Sheep and Lamb Casings
Tenderness
Sheep casings are the most tender of all natural casings.
Elasticity makes them quite malleable to expansion without splitting.
Sheep casings are translucent and white which give them a glossy and professional look.
Because natural casings breath, smoking and cooking flavors can permeate into the sausage but prevent juices from escaping.
Using ICR’s Sheep and Lamb Casings
Rinse all the visible salt off your casings.
Soak them for at least 45 minutes.
Repack any left-over casings in salt and refrigerate.
Beef (Bovine) Casings
Why use Natural Beef Casings?
Permeability: They allow for better smoke penetration and moisture escape during cooking, leading to a flavorful and evenly cooked sausage.
Natural casings: Are flavorful and have a natural, visual appeal.
Natural casings vary in color and translucency.
Greater nutritional benefits in organic meat.
What are my options when choosing Natural Casings?
Beef Rounds: Can be used for ring bologna, liver sausage, polish and blood sausages as well as Holsteirner.
Beef Middles: Mostly used for bologna, semi-dry and dry salami, summer sausage, liverwurst and bologna.
Beef Caps: Have a naturally round shape that is great for large diameter bologna, cooked salami and other traditional items.
Available sizes 35mm-46mm+
Using ICR’s Beef Casings
Soak for at least 1 hour in clean warm water, changing the water regularly, making them more pliable.
Flush the casings to thoroughly remove all the salt brine.