These natural hog casings will make approximately 25 lbs of sausage. The diameter of your sausage will vary between 1 Â¼ and 1 Â½ inches (32 - 35mm). Each strand is between 1and 2 meters in length so they are easy to separate from the bundle. Remove only the amount you intend to use. Before use soak for10 minutes in lukewarm water to dissolve the salt. Flush inside of each strand with water just prior to putting on the stuffing horn. Keep unused casings in the bag. Re-salt any casings that were rinsed but not used. Store in refrigerator after opening. Preserved in salt.