Salami & Sausages
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Description
Curing Wraps are used to age raw meat products by encasing your seasoned meat and giving it a protective layer during the drying and curing process. They dry evenly together with the filling. The wrap sheets act as a porous membrane which will allow the moisture to be released from the meat, assisting with the drying process; at the same time aiding in creating a secure barrier that can help to reduce any potential contaminants coming into contact with your raw produce as it hangs and cures.
Manufacturer’s instructions for use
Before wrapping, lay the sheet out flat on a smooth, sterilized surface. Splash a few drops of water evenly around the sheet making it soft and pliable. Then wrap your meat accordingly.
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.
