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Casing 32-35 mm Hog Grade A

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Casing 32-35 mm Hog Grade A

Stuffs approx. 110 lb of meat. NOTE: Casings may burst, and that is most often due to processing errors -- cooking too fast or too hot. Casings are somewhat porous, and moisture can escape at only a slow rate. Cooking too fast overwhelms the porosity of the casing, causing a burst. This can happen with even large (5-inch in diameter) fibrous casings, which are among the strongest casings available anywhere. Please be careful to follow proper processing techniques, or call us for help if you are unsure.

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3 Reviews Hide Reviews Show Reviews

  • 5
    Excellent casings

    Posted by Unknown on 9th Mar 2015

    Ordered March 2015. Easy to work with. No tangling issues. Long sections for fast continuous stuffing

  • 5
    32-35mm hog casing review

    Posted by Unknown on 21st Nov 2014

    Aside from some issues with tangling, these casings work well with no problems splitting. I've made 100 pounds of sausage with them in the past and they cook up well too.

  • 2
    32-35mm hog casing review

    Posted by Doug Suehr on 16th Oct 2012

    The last two times I worked with the hog casing from Con-Yeager it was obviously different from what I have been getting from them over the years. (I could also tell that the rings were different.
    I had quite a bit of trouble untangling the casing, something that was never an issue in the past. I also noticed a lot more fibrous material on the outside of the casing than I am normally used to seeing.
    Overall, the product is still quite usable, just a whole lot more labor intensive. I realize that there is a lot of natural variation, but I have made 400 pounds or so of sausage in the last few months and used casing from two separate orders.