Salami & Sausages
Meat processing
Sauce making
Cheese making
food Preparation
BBQ and Meat Smoking
Other Food Processing
Food Preserving
Food Equipment Spare Parts
Brewing & Cider Equipment
Spirits & Distillation
Fruit Presses & Crushers
Fermentation Vessels (Storage capacity)
Valves, Fittings & Couplings
Beer Brewing Ingredients
Wine Fermentation Additives
Wine Maturation & Fining Agents
Cleaning Aids & Equipment
Juice Testing & Laboratory
Beverage Transfer & Pumps
Vinegar Production
Olive Curing & Oil Production
Fermentation Accessories
Barware & Drinking Style
Bottle Closures & Packaging
Description
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.
