Natural Sausage Casings Packing Options:
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Salted
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Preflushed & individually packed in brine
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Tubed w/ strands on a plastic sleeve
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Net Packed 3 hanks stripped in net
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Vac Pack vacuum sealed bags
Natural Sausage Casings Tip:
To make natural casings more pliable & easier to stuff, put sodium phosphate in the water you soak your casings in. Use the same type of phosphate that is used when making cured ham, it makes a big difference. Use approximately 3 oz. per gallon water. For smoked sausages, add 1/2 oz. of sodium erythbate to the casing water for better smoke color.
