In general, all casings can be handled in essentially the same manner; however, there are a few intrinsic variations. For example, Beef Casings, being more fleshy, can withstand more soaking and warmer water than Sheep Casings.

Beef Rounds:
Soak overnight in cold water. Then, thirty minutes before use, put casings in 38 Deg.C (100 Deg.F) water.

Hog Casings:
First, rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F) water for at least thirty minutes prior to use; soaking over night is also quite typical.

Sheep Casings:
First rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F) water for thirty minutes prior to use.