Protein shell for sausages (4m/d55mm)
For the preparation of normal sausages, as well as for sausages hot and cold smoking.
Length 4 meters, caliber - 55 mm. Before use, soak in salt (1/2 cup per gallon) of warm water (20 ± 5 ° C) for 15 minutes. Hot smoking max: 100C, cold smoking max: 40C
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