How to untangle casings?
-
How do you go about easily untangling fresh casings without soaking the entire thing and having to repackage? I only am making 5# at a time and don’t need all the casings. When I pulled them out they were all tangled. LEM brand casings.
-
Biscuit The first thing to do would probably be to buy some Walton’s casings instead!
I assume you bought a dry pack of hog casings (packed in salt and no liquid). If that is the case, I honestly don’t know of a good way to untangle them easier than soaking them all. Maybe someone else will have a unique trick to try…? -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Biscuit been there, done that. I do buy a hank of casings every now and then when we are doing a lot of sausage, 100+ lbs and that is the only way I know of untangling them and then repack what we didn’t use. The best solution for small batches is to get pre-tubed casings.
-
I’ve been using the pre-tubed casings for years now. They save significant time and are much better quality.
-
Austin are yours not just in a “bundle”?
@spbelies where would I get pre-tubed casings?
-
Camardelle Walton’s has them
-
Camardelle
Look for Tubed Casings here: https://www.waltonsinc.com/casings-netting/natural-sausage-casingsThe dry pack or home pack is pretty much just in a bundle. A normal “hank” of natural hog casings is quite a bit easier to detangle, but the tubed casings are the holy grail when it comes to ease of use. I would really recommend giving them a try!
-
Here is a picture of how nice the Tubed Casings look when used
-
if you have a lazy Susan plate run your stuffed on to it when stuffing it will make your life easier
-
craigrice I’ve told Austin they need to gey stainless ones for sale.
Suggested Topics
Sponsored By:

Visit waltonsinc.com to find everything for meat processing.
Walton's - Everything But The Meat!