Casing on pipes or soft tubes save a significant amount of time, especially for professionals who make large quantities.

They will also be a relief for those who have trouble untying casings that sometimes get tangled.

How to use them:

Unsalt the piped casing under cold water, then soak them for about twenty minutes in a large volume of warm water.
That's it, they are ready to use!

• For soft tubes (sheep casings 1 hank 90m pots and hog casings):

Slide the soft tube completely onto your nozzle and remove the plastic by pulling backwards on the protruding plastic tab.

• For pipes (sold in buckets of 10 hanks 60m sheep casings):

Remove the colored ring and present the rigid tube in front of the nozzle, then manually move the casing from the plastic tube onto the nozzle.

• If you have any desalted and soaked casing tubes left after making your sausages:

Roll the piped casing generously in salt and let them drain for a MAXIMUM of 10 minutes (otherwise the casings will stick to the plastic tube).
Put them back in full saturated brine.

WARNING! The shelf life of these casing tubes will not exceed 15 days - 3 weeks, even cool stored!

Otherwise, you can always remove the remaining casings from the pipe/tube, re-salt them and let them drain for 24 hours in a colander, but you will have to re-thread them "by hand" on your nozzle during your next production.

Enjoy your sausage making!