Protein casing for meat products Ø65mm, length 4m, up to +90°C

Protein casing for meat products Ø65mm, length 4m, up to +90°C

The high-quality animal sausage protein casing is obtained from the split hide of cattle.

It is ideal for making sausages, and with its application you can easily and quickly prepare home-made smoked meats.

The casing allows sausages to be steamed up to 75°C, smoked at 90°C and cold smoked at a maximum temperature of 40°C.

With it you can easily and simply prepare smoked meat at home, as well as cooked and smoked sausages such as Zywiec, Krakow and ham.

The casing is also suitable for making long-aged sausages.

The casing has been tested and approved for contact with food, including those exposed to heat treatment at high temperatures.

The package includes a casing approximately 4m long and 65mm in diameter.

Attention!

Before filling, the shell should be soaked in a 10-15% salt solution (1/2 cup per 1 liter of water) for 30 minutes.

The densely packed casing must be tied and processed according to the type of sausage being prepared.

The casing must be removed before eating the sausage. It is not edible.

Country of manufacture: Poland