For scalding and smoking – this artificial protein casing for sausages is suitable for preparing scalded, and warm-, hot- and cold-smoked homemade products.
For various sausages – this casing will allow you to prepare exquisite sausages on your own, including Żywiecka, Krakowska, and Szynkowa sausages, and maturing sausages as well.
Simple to use – this casing is very simple to use - prior to filling it is enough to immerse it in brine for 30 minutes, and then it should be filled tightly, tied, and processed.
Feature a certificate of the National Institute of Hygiene – the product has been tested and approved for contact with food, including food subject to high temperature thermal processing.
Detailed data – the casing is thermally resistant and allows smoking at 90°C. A single packaging contains a casing in ecru colour, having the length of 4 m and the diameter of 55 mm.
A high quality artificial protein casing for sausages, featuring a certificate of the National Institute of Hygiene, enabling quick and straightforward preparation of homemade processed meat. The casing is approved for contact with food, is thermally resistant and enables scalding up to the temperature of 75°C, smoking up to 90°C, and processing in cool smoke up to 40°C. You can use it for preparing homemade scalded and smoked meats and sausages, including Żywiecka, Krakowska, and Szynkowa sausage. It is also suitable for preparing maturing sausages. A single packaging contains a casing in ecru colour, having the length of 4 m and the diameter of 55 mm.
Prior to filling, the casing should be immersed for 30 min in 10-15% saline solution (1/2 glass salt per 1 L of water) having the temperature of 20 ±5°C. The tightly filled casing should be tied and subject to processing appropriate for the intended sausage type.
The collagen casing must be removed before consumption. It is not fit for consumption.