Editing Sausage casing (section)

=== Processing ===

The process begins at the slaughter plant where "green" (uncleaned) runners (ungraded casings) are removed from the animal during the slaughter process. They are subsequently cleaned, which involves breaking the inner mucosa, usually with a machine that the runners go through and rollers to break the inner mucosa so it can be flushed out and removed. The cleaning process can also be done by hand but primarily casings are machine cleaned. This is a very water intensive process as the casings are vigorously flushed with cold water to remove blood from the mucosa which if not properly flushed during the initial processing can lead to "staining" of the casing where it becomes pink. The cleaned runners are then tied in bundles and packed in plastic drums and filled with a saturated salt brine for preservation. The runners are then sold to a company which processes natural casings by grading and packaging them to create finished units called hanks.

[[File:Porto -i---i- (40099674775).jpg|thumb|upright|Sausage casings]]
Natural casings are produced and sold almost exclusively by the hank which is a unit of measure that is 91 meters long.<ref name=ripe /> A hank can consist of a varying number of strands (individual pieces of casing) which vary in length from 2 meters (which is the shortest length sold for commercial use) to as long as 28 meters. Each casing manufacturer has various "put ups" which dictate the maximum number of strands and the minimum length of each strand allowed in the put up. Casings are selected for size which is measured in millimeters and refers to the diameter of the casing; this is done exclusively by hand and is primarily done in China due to the availability of low cost labor. Commercially casings are available in various forms of packaging which are suited to different applications. Sheep/lamb and hog are available in all packaging types due to the high demand and long length of pieces; due to the shorter length and much lower demand for beef casings they are primarily only available loose or in net packs either salted or in brine.