Definition: Natural Casing is comprised of the Submucosa, a collagen layer of the Hog or Sheep Intestine.
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      How our Premium Natural Casing gets to you............

•      Here at Syracuse Casing Co. we understand the intrinsic value of the raw material which is extracted by our slaughtering facilities.  The strict standards that we set for our suppliers have ensured that  from the moment they are extracted, your casings are expertly monitored for quality and sanitation.  Before casings enter our selecting facility, they are flushed numerous times to remove excess fat, threads, solid waste, and inner mucosca layers that prove to be a hindrance for both sausage makers and sausage buyers alike.

•     From the slaughtering facilities, the fully cleaned casings are placed in a 100% saturated salt pack, and then placed on refrigerated trucks to be delivered to our facility every week.  This eliminates any chance of pre-mature bacteria growth before the selection process occurs. Once unloaded, casings are brought directly into our on sight freezers were they wait to be selected.  This ensures the freshness of your casings right from the very beginning.

   (See Figure 1.1)

            Figure 1.1                     
   On site Refridgeration
 

•     Once the selection process is initiated, water is injected into the casings to test for durability and any possible tears within their collagen walls.  Simultaneously, our experienced selectors observe the diameter and clarity of the casing as it is processed through the selecting machines.  Once this first stage is completed, the casings are separated into their appropriate size categories and sent to be measured by precisely calibrated machines (click "Take the Tour" on the Navigation bar).  Two main options are available once measuring is completed.......... 

  HANKS:  Casings are bundled into "hanks" which is the industry standard of  100 yards of casing.  Once measuring is completed, hanks are then taken to be salted and eventually packaged in  different options the individual customer prefers.

  TUBES: Casings are shirred and loaded on a plastic tube that allows for easy loading of casings onto the filling horn of sausage stuffers.  Once on the "tubes," the casings are salted and eventually packaged in different options the individual customer prefers.

  Available packaging options for shipping..................  

          Dry Salt Pack-   Excess moisture is removed for semi-dry state.                                             (Usually best for long  distance travel.)

         Preflushed Vacuum Seal-  Casings are sealed in a 100% salt brine solution.                                             (Remain flexible and soft during shipping.)

Syracuse Casing Co. Inc.,  528 Erie Blvd. W.  Syracuse, NY  13204
Phone (315)475-0309  Fax (315)475-8536  E-mail: makincasin@aol.com