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Natural Hog Casings: Pig Small Intestine Scraped, Cleaned and Salted
Natural sausage casing is the tough middle layer of a pig's small intestine. Flush the gut, scrape away the inner lining and the outer fat, wash it in cold water and salt, and pack it in salt to keep. Work clean and cold: it is raw meat.
The picture: hog casings packed in salt.
Intermediate
Half a day
Instructions
1
1
Flush
Flush
Cut the small intestine into manageable lengths and run cold water through each one until it comes out clean.
Materials for this step:
Animal Intestine1 kgTools needed:
Kitchen Knife
Bowl
Water
Rubber Gloves2
2
Scrape
Scrape
Lay each length on a board and scrape off the outer fat with the back of a knife. Turn it inside out over a wooden spoon handle and scrape away the soft inner lining, leaving the thin, tough tube (ours).
Tools needed:
Cutting BoardKitchen Knife
Wooden SpoonRubber Gloves3
3
Wash
Wash
Wash the casings in cold water with salt until no blood or slime remains.
Tools needed:
BowlWater
Coarse Sea Salt4
4
Salt
Salt
Weigh them, pack them in coarse salt in a jar and keep cool.
Materials for this step:
Coarse Sea Salt0.5 kgTools needed:
Balance Scale
Glass Jar5
5
Salt for packing
Salt for packing
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Materials
2- 1 kgPlaceholder
- 0.5 kgPlaceholder
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