Casing Guide
Hot dogs can be made skinless or skin-on, and the casing you pick determines the texture, the appearance, and how efficiently your line runs. This guide compares cellulose, collagen, and natural casings for hot dogs and frankfurters.
For skinless hot dogs and frankfurters, the industry standard is a small caliber cellulose casing. It is stuffed directly with no soaking, is permeable to smoke and color, and is peeled off after cooking on automated peeling lines, leaving a uniform, skinless hot dog. For skin-on hot dogs with a natural bite, use natural sheep casings or edible collagen casings.
| Casing | Result | Size range | Common hot dog sizes | Preparation |
|---|---|---|---|---|
| Small caliber cellulose | Skinless, casing peeled off | 12 to 44 mm | 24 and 26 mm standard franks; 31 and 34 mm jumbo and specialty | Stuff directly, no soaking. Cooking temperature not to exceed 80°C |
| Edible collagen | Skin-on, casing eaten | 13 to 38 mm | Hot dogs, wieners, frankfurters | Ready to stuff, no soaking. Maximum cooking temperature 75°C |
| Natural sheep casings | Skin-on with traditional snap | 18 to 28+ mm | Frankfurters and hot dogs, commonly 20 to 26 mm | Rinse and soak before stuffing |
| Natural hog casings | Skin-on, larger franks and bratwurst-style hot dogs | 29 mm and up | Frankfurters, commonly 30 to 35 mm | Rinse and soak before stuffing |
Availability changes and not every size is stocked at all times. Call 201-939-3335 to confirm current stock.
Cellulose casings are manufactured from regenerated plant cellulose and are built for high speed frankfurter production.
We maintain a large inventory of small caliber skinless cellulose casings for fast shipment on standard sizes.
The casing caliber you need depends on the finished hot dog diameter and weight. A useful starting point is to decide the finished length and how many links you want per pound, and then work back to the caliber. For example, a 5 inch hot dog at 4 links per pound requires a specific caliber that you can calculate with our hot dog sizing calculator on the cellulose casing page.
Respect the recommended stuffing diameter for the casing you choose. Overstuffing causes splits, and understuffing causes wrinkles.
After peeling and cooking, hot dogs are typically packed in vacuum pouches or shrink bags to protect freshness and shelf life. Globe Casings supplies both, along with the casings, clips, and printing services. Need help choosing? Request a free quote or call 201-939-3335.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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