How long will hog casings last?

[indaswamp]

A hog will have a single 100 yd intestine? Why don't you tell me where you get yours, then I can be sure to get some quality casings.

Not that long... What SE means to say is that the casings in a hank are in long continuous strands. The most recent hank I opened had 15-16 long casings in it...tied to a plastic ring with the size marked on it. some of the casings were too long to all fit on the stuffer horn so I had to cut it.

 

[boykjo]

Just be careful not to soak them with too much vinegar. Vinegar can make the casings rubbery. The vinegar is there to eliminate the odor. it does not soften them. I use a cap full.

boykjo

 

[Nefarious]

Not that long... What SE means to say is that the casings in a hank are in long continuous strands. The most recent hank I opened had 15-16 long casings in it...tied to a plastic ring with the size marked on it. some of the casings were too long to all fit on the stuffer horn so I had to cut it.

Yea, mine has 15 as well. I know i will have to cut each one, i doubt I will ever make that much sausage at a time. I'm then only eater.

 

[SmokinAl]

Yea, mine has 15 as well. I know i will have to cut each one, i doubt I will ever make that much sausage at a time. I'm then only eater.

I make small batches of sausage all the time, and just pull about 18” of casing per pound. I use the smallest hog casings I can get for everything. I used to have all these different sizes of casing, then thought why. I like big hot dogs, and these are perfect for Hot Italian sausage, or Chorizo. Even use them for breakfast links instead of sheep casing.
Al

 

[indaswamp]

I can get 32-35 and 38-42 casing local and it is what I use for most everything.

 

[chopsaw]

This is the my " universal " size .

Stored wet using Joe's info . Always ready to go , and no blow outs . Glad I saved the bucket .

 

[Fueling Around]

Just be careful not to soak them with too much vinegar. Vinegar can make the casings rubbery. The vinegar is there to eliminate the odor. it does not soften them. I use a cap full.

boykjo

Thanks for the insite.
I learned the over use of vinegar from a long time sausage maker.
I found it worked if you stuffed the sausage realy tight and dried them for a long time in the fridge and smoker.
Time to try a new method.

I make small batches of sausage all the time, and just pull about 18” of casing per pound. I use the smallest hog casings I can get for everything. I used to have all these different sizes of casing, then thought why. I like big hot dogs, and these are perfect for Hot Italian sausage, or Chorizo. Even use them for breakfast links instead of sheep casing.
Al

Same here. I found my liking is hog for all sausage. Wife is not so sure on breakfast links