1. Overview

The Next Generation of Natural Casing Convenience

Dried Tubed Hog Casings (also known as pre-tubed, shirred, or E-Z fill casings) represent the most advanced format for natural sausage casings. Unlike traditional salt-packed hanks that require extensive preparation, our dried tubed casings are meticulously cleaned, precisely calibrated, and pre-mounted onto rigid, food-grade plastic tubes under strict hygienic conditions.

Each casing is then gently dried to a controlled moisture content, locking in flexibility while eliminating the need for wet storage or brining. This innovative format allows operators to load a fresh casing onto the stuffer horn in under 5 seconds – dramatically reducing downtime, improving hygiene, and enabling consistent portion control for automated high-speed linking machines.

Despite the modern convenience, these casings retain all the superior qualities of natural hog casings: excellent tensile strength, authentic “chew,” natural smoke permeability, and that rustic, butcher-shop appearance that discerning consumers demand.

2. Key Features

Engineered for Efficiency – Without Compromising Authenticity

Feature	Operational Benefit
Zero Preparation Required	No soaking, no rinsing, no flushing – load directly onto the horn and start stuffing immediately. Eliminates 30–60 minutes of daily prep time
Instant Changeover	Tube-to-tube loading takes less than 5 seconds – maximizes machine uptime and reduces operator fatigue
Precise Length Control	Each tube contains a fixed yardage (e.g., 15, 20, or 25 yards) – enables accurate weight control and minimizes “give-away” (overfilling)
Extended Shelf Life	Dried format (low moisture activity) offers up to 36 months shelf life at ambient temperatures – no costly cold storage required
Superior Hygiene	Minimized human handling compared to loose hanks; each tube is individually protected against contamination
Consistent Caliber	Precision-shirred to maintain roundness and diameter uniformity throughout the entire strand – reduces casing breakage and jams
Color-Coded Tubes	Easy visual identification of calibers – reduces errors on fast-paced production floors
Natural Performance	Retains full smoke permeability, excellent knot strength, and the characteristic hearty bite of premium pork casings

3. Technical Specifications

Available Calibers & Tube Configurations

Caliber (mm)	Tube Color Code	Length per Tube	Strands per Tube	Best Application
28/30	Blue	15 / 20 / 25 yds	1 long strand	Breakfast links, small fresh sausages
30/32	Red	15 / 20 / 25 yds	1 long strand	Standard bratwurst, bangers
32/34	Green	15 / 20 / 25 yds	1 long strand	Italian sausage, chorizo
34/36	Yellow	15 / 20 yds	1 long strand	Jumbo links, knockwurst
36/38	White	15 / 20 yds	1 long strand	Smoked kielbasa, ring sausages
38/40	Orange	15 yds	1 long strand	Pepperoni, Thuringer
40/42+	Purple	15 yds	1 long strand	Specialty XL sausages, mortadella

Product Attributes:

Parameter	Specification
Moisture Content	≤ 12% (dried format)
Tensile Strength	≥ 12 N/mm² (minimal breakage during high-speed stuffing)
Shrinkage Type	Available in Hot Shrink (ideal for cooked/smoked) and Cold Shrink (ideal for fresh sausages)
Tube Material	FDA-approved, food-grade polypropylene (BPA-free)
Casing Origin	Traceable, EU/USDA-approved slaughterhouses
Caliber Tolerance	± 0.8mm across entire strand

Packaging Configuration:

Package Size	Tubes per Pack	Packs per Carton	Total Tubes per Carton
Retail/Test Pack	5 tubes	N/A	5 tubes (assorted calibers available)
Standard Box	10 tubes	6 boxes	60 tubes
Bulk Pallet	10 tubes	60 boxes	600 tubes

4. Applications

Ideal for High-Volume Production of Premium Pork Sausages

Our dried tubed hog casings are purpose-built for industrial-scale operations, yet equally valued by high-end butcheries seeking consistency:

High-Speed Automated Lines – Compatible with all major stuffer brands (Handtmann, VEMAG, Risco, etc.) and automatic linking/clipping machines
Bratwurst & Fresh Sausages – The 30/32mm and 32/34mm calibers are top sellers for retail fresh sausage programs
Smoked Sausages & Kielbasa – Excellent smoke-house performance with even color development
Italian Sausage Programs – Sweet, hot, and fennel variants; consistent length enables accurate spice-to-meat portioning
Coarse-Ground Artisan Recipes – Retains the rustic, chunky texture that defines premium butcher brands
Private Label / Contract Manufacturing – Perfect for co-packers requiring standardized, no-variance input materials

Recommended Caliber Selection Guide:

Your Target Sausage Diameter	Recommended Casing Caliber	Typical Links per 15yd Tube*
28–30mm (breakfast size)	28/30	~110–120 links
30–32mm (standard link)	30/32	~100–110 links
32–34mm (hearty link)	32/34	~90–100 links
34–36mm (jumbo)	34/36	~75–85 links
36–38mm (smoked ring)	36/38	~65–75 links

(based on 4-inch / 10cm link length – for estimation only)

5. Drying Process & Quality Assurance

Precision-Engineered from Casing to Tube

Our dried tubed hog casings undergo a specialized production process that preserves natural integrity while maximizing convenience:

Raw Material Selection – Only prime-quality hog intestines, sourced from healthy animals under veterinary supervision
Thorough Cleaning – Multi-stage enzymatic and water flushing removes all mucosa, fat, and impurities
Precision Calibration – Automated sizing to exact caliber specifications with zero tolerance for off-spec strands
Gentle Drying – Controlled low-temperature drying chambers reduce moisture to ≤12% while maintaining collagen elasticity
Shirring (Tubing) – Casings are mechanically shirred onto rigid plastic tubes with even fold distribution to prevent twisting or sticking
Length Verification – Each tube is checked for exact yardage (auto-rejected if out of tolerance)
Microbiological Testing – Sampled and tested for Salmonella, Listeria, E. coli, and total plate count
Metal Detection & X-Ray – Final pass ensures no foreign matter is present
Vacuum Sealing – Each tube is sealed in a food-grade barrier bag to lock in dryness and purity

Quality Certificates Available:

Certificate of Analysis (CoA) per batch
Health Certificate for Export
Halal / Kosher (available upon special request for specific origins – note: pork cannot be Halal, but we offer certified beef/sheep alternatives)
GMO-Free & Allergen-Free declaration

6. Dried vs. Salted – Quick Comparison

Why Make the Switch to Dried Tubed?

Factor	Traditional Salted Hanks	Dried Tubed Casings
Preparation Time	30–90 minutes (soak, rinse, flush)	ZERO – load and stuff
Shelf Life	Up to 24 months (requires 0–4°C storage)	Up to 36 months (ambient storage, 10–25°C)
Storage Cost	Requires cold room/refrigeration	Dry warehouse – no refrigeration needed
Waste	Salt brine disposal, variable strand lengths	Fixed length per tube – minimal waste
Labor Requirement	Skilled operator for preparation	Any staff can load in seconds
Hygiene Risk	Higher handling = higher contamination risk	Minimal handling = superior hygiene
Weight Consistency	Variable – depends on filling operator skill	Consistent length = consistent weight
Changeover Time	2–5 minutes per strand	< 5 seconds per tube

7. Why Choose Our Dried Tubed Casings

Your Partner for Operational Excellence

Proven Factory Performance – Tested and validated on leading OEM stuffing equipment; our casings run at speeds of 1,200+ links per minute without breakage
Batch-to-Batch Consistency – Our statistical process control (SPC) ensures <1% variation in caliber and length across all production runs
Global Regulatory Compliance – Full compliance with EU 853/2004, USDA-FSIS, and China GACC import requirements
Competitive Lead Times – Shorter drying cycle than traditional curing; ready-to-ship within 14 days of order confirmation
Flexible Customization – Private tube printing (your logo/color), custom tube lengths, and blended caliber pallets available for volume buyers
Dedicated After-Sales Support – On-site or virtual troubleshooting for stuffing parameters, linking speed adjustments, and shrinkage optimization

8. Storage & Handling Instructions

Storage (Critical for Dried Format):

Store in a cool, dry, and ventilated environment
Optimal Temperature: 10°C – 25°C (50°F – 77°F)
Relative Humidity: ≤ 65%
Avoid: Direct sunlight, water contact, extreme heat (> 35°C), and freezing conditions
Shelf Life: 36 months from production date when stored as recommended

Handling for Best Results:

Remove from Package: Open the vacuum-sealed bag only when ready to use
Inspect: Check the tube for any visible damage or loose casing folds
Load: Slide the tube directly onto the stuffer horn – no pre-rinsing needed
Stuff: Begin stuffing at moderate pressure, gradually increasing to optimal filling density
Important – Do NOT Soak: Unlike salted casings, soaking dried tubed casings will cause them to stick together and lose their structural integrity
Post-Stuffing: Twist or link as usual. For hot shrink varieties, a 15–20 minute pre-scald (50–55°C) will set the casing before smoking/cooking

Troubleshooting Tip:

If casings feel slightly stiff during stuffing, spray a fine mist of potable water onto the strand as it exits the horn – this reactivates flexibility instantly without full immersion.

9. FAQ

Q: Do I need to soak dried tubed casings before use?
A: Absolutely not. Dried tubed casings are specifically designed for “stuff-dry” operation. Soaking them will cause the shirred folds to stick together and may result in tearing during loading.

Q: How do dried tubed casings compare to pre-flushed (wet-tubed) casings?
A: Dried tubed casings have a lower moisture content, offering a much longer shelf life (36 months vs. 12 months) and require no refrigeration, saving significant storage costs. Wet-tubed (brine-packed) casings are ready to use but must be kept chilled and have a shorter shelf life.

Q: What does “Hot Shrink” vs. “Cold Shrink” mean?
A: Hot Shrink casings tighten around the meat during cooking/smoking (above 65°C), giving a plump, tight finish – ideal for hot dogs and smoked sausages. Cold Shrink casings maintain their size with minimal shrinkage – perfect for fresh sausages sold raw, as they prevent casing pull-away.

Q: Can I use these on my Handtmann or VEMAG stuffer?
A: Yes. Our tubes are universally sized to fit standard stuffing horns (internal diameter matches industry standard 15–25mm horn OD). Please confirm your horn diameter with our technical team to ensure a perfect fit.

Q: How many sausages do I get per tube?
A: It depends on your link length and caliber. For example, a 15-yard (13.7m) tube of 30/32mm casing will yield approximately 100–110 standard 4-inch (10cm) breakfast links. Use our online calculator tool for precise estimates.

Q: What if the casing breaks during high-speed stuffing?
A: Breakage rates below 0.5% are considered normal. We guarantee our casings for industrial use; if you experience consistent breakage above 1%, our technical team will analyze your pressure settings and provide adjustments or replace the batch.

Q: Are these casings gluten-free?
A: Yes. Natural hog casings are 100% animal-derived collagen protein and contain no gluten, soy, or dairy additives.

10. Contact & CTA

Ready to Revolutionize Your Production Floor?

Switching to Dried Tubed Hog Casings is one of the fastest ROI improvements you can make in your sausage operation. Calculate the labor and cold storage savings – we’re confident you’ll make the switch.

Send us your requirements and we’ll provide: