Our casings are supplied from our partners Dat-Schaub one of the worlds leading casing companies.
Dat-Schaub only select the highest quality casings available which we are proud to offer to you, supplied salted and in a vacuum sealed food grade vacuum pouch for ultimate protection.
These casings are of good strong texture and quality with no holes or slits, with an approximate filing capacity of 40-45lb per bundle.
This bundle of sheep casing is approx 91.4m in length.
Directions of use: Soak the skins over night in cold water. Change water to lukewarm water 30 mins before use. Slide the tube over your sausage filler or slide the casings off onto the nozzle and fill. After use, flush the casings with water, re-salt and store in an airtight container.
What is the shelf life of natural casings?
Salted casings or casings in brine: 1 year or more.
How do I keep any unused casings?
Leftover casings can be covered in salt and put in an airtight container and kept in the fridge. Do not freeze.
As the casings are a natural Product, do not worry if the colour of the casings varies. Our casings are flushed and cleaned thoroughly before sending out to any customers. Also if you received your casings and they have a strong smell to them this is most likely due to gas build up in the container.