No additive salami sausage casing
Raw material Origin
Inner Mongoliar, Xinjiang,Gansu
1hk/net, 2hks/net, 3hks/net
Sample: 90meters, bulk production1000hanks
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nrnberger
Raw sausages: e.g. Debreziner, Cabanossi
Why are natural sheep casings the best for your sausage?
Natural sheep casings readily permit deep smoke penetration.
Natural sheep casings have excellent characteristics of elasticity
and tensile strenght, to allow for high efficiency, production and
expansion during filling.
Natural sheep casings protect the fine flavour of sausage, without
contributing any conflicting flavourings of their own.
Natural casing sausage has that special character and tender bite
that like no other man-made product and is so highly demanded by
todays knowledgeable customers.
Sausage in natural casings stay tender and juicy.
The osmotic quality of natural casings permits superb cooking.
Superior tensile strength enables maximum yields.
Sausage in natural casings has a well-filled appearance.
How should I prepare my salted casings?
1. Rinse salt from the casings with fresh water.
2. Soften by soaking in fresh water at room temperature
(approximately 21°C for
45 minutes to one hour. When the hanks areplaced in the water,
gently hand massage themto separate the strands and prevent dry
spotswhich may adversely affect the stuffing process.
3. Take the casings to the stuffing table. Place them in a bath of
fresh water. This water should be warmer to render a little of the
natural fat in the casing. This will help to allow the casing
toslide from the stuffing horn more readily.
4. Preflush the casing by introducing water intothe casings and allow
to run through the casing.This will also facilitate getting the
casing ontothe filling horn and moving the casing smoothly during
the filling process
At what temperature should I keep my casings?
Salted and easy fill at 4-8°C is the best temperature .
What is the expiration time for surplus casings?
Salted within 90 days .
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