Preparing to Stuff Casings

In general, all casings can be handled in essentially the same manner; however, there are a few intrinsic variations. For example, Beef Casings, being more fleshy, can withstand more soaking and warmer water than Sheep Casings.

Beef Rounds:
Soak overnight in cold water. Then, thirty minutes before use, put casings in 38C (100F) water.

Sheep Casings:
First rinse with fresh water. Then, soak in 30-32C (85-90F) water for thirty minutes prior to use.

Hog Casings:
First, rinse with fresh water. Then, soak in 30-32C (85-90F) water for at least thirty minutes prior to use; soaking over night is also quite typical.

ZIP Tube and Long Strand Soaking Instructions:
Step 1 - gently break apart strands while still in net.  Rinse in fresh ambient temperature water to take off all visible salt.  Gently massage casing in water to allow water to rinse off salt in between the strands and casing folds.

Step 2 - Transfer the casings while still in nets to a second bath of water no higher than 21C or 70F.  Soak for minimum 8 hours to a maximum of 24 hours.

Step 3 - Prepare white plastic tubs.  Transfer casings in nets to 3rd bath in white plastic tubs.  This final soak should be 37C or 98.6F.  Soak for approximately 30 minutes.

Step 4 - Open net - try not to bend tubes.

Caution when soaking:
Over soaking any casing can result in breakage when trying to stuff.  It is also recommended to not exceed the water temperature listed above, as the protein will break down and the casing won't function properly.