How to untangle casings?

[Biscuit]

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.

[Austin]

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]

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.

[Hunter-Steve]

I’ve been using the pre-tubed casings for years now. They save significant time and are much better quality.

[Camardelle]

Austin are yours not just in a “bundle”?

@spbelies where would I get pre-tubed casings?

[cdavis]

Camardelle Walton’s has them

[Austin]

Camardelle
Look for Tubed Casings here: https://www.waltonsinc.com/casings-netting/natural-sausage-casings

The 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!

[Hunter-Steve]

Here is a picture of how nice the Tubed Casings look when used

[craigrice]

if you have a lazy Susan plate run your stuffed on to it when stuffing it will make your life easier

[Tex_77]

craigrice I’ve told Austin they need to gey stainless ones for sale.