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Preparing Casings

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SALTED:

1. Rinse salt from casings with fresh water.

2. Soften by soaking in cold water, preferably overnight.

3. Place the hanks in fresh water, which should be atleast 21C or 70F, to render a little of the natural fat in the casing. This will help to allow the casing to slide from the stuffing horn more readily.

4. You can also pre-flush the casings by introducing water into the casings and allow to run through the casing. This will also facilitate getting the casing onto the filling horn and moving the casing smoothly during the filling process.

5. The casing should easily slide onto the filling horn ready to make your sausages.

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TUBED or TAPED:

1. Treat as per salted above but leave the casings on the tubes and tapes.

2. Once softened the casings will then slide straight from the tubes or tapes onto your filling horn.

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NOW YOUR CASINGS ARE READY TO BE FILLED.

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