Salami and sausage making has never been so easy!

These curved collagen casing sticks are ideal for making fresh sausages or salami and are ready for immediate use; no preparation is required. They are made from high quality animal product (beef hide) and man-made collagen. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is fairly straight forward with its application and can be easily stored without needing to be refrigerated.

As a reference:

• The sizes between 24mm – 38mm are approximately 2 plies; somewhat durable.
• The sizes between 43mm – 60mm are approximately 3 plies; extra durable.
• The sizes between 70mm – 80mm are approximately 4 plies; the most durable.

Comes in packs of 10, 50 and 200. Wholesale available as well.

Manufacturer's instructions for use
Before stuffing, soak the casing in water at 20º and salt accordingly. The soaking time and the percentage of salt will depend on the presentation format selected by the customer. Usually, no more than 30 minutes is recommended with a concentration of 10% to 15% of salt.
Before filling the casing drain the water out and slide onto the funnel which should be free of burrs and deformations. Fill the casing to 90% to 95% of its length. Allow 5 to 7 cm to tie off or clip.
The closing process of the casing can be manual or automatic by using automatic staplers with clips (selecting the suitable staple/clip for each size), semi-automatic/manual clipping systems or the use of a traditional cotton twine (string).
TIP: During the smoking process the maximum temperature should not exceed 40 ° C.
Storage
Store in a cool, dry place. Avoid direct sun exposure and extremely humid places. Once the packet is opened, store the casing in a sealed cardboard box.
Keep in mind extra products that you can purchase separately to improve your production process:

• Netting: Ideal for keeping together your cured meats during the process of drying and curing.
• Netting tubes: A stable way to hold netting and feed your cured meat.