Fibrous Casing Ø40 mm 65 cm, 25 pcs

Name: Fibrous Casing Ø40 mm 65 cm, 25 pcs
Brand: Foodstuff Collection
SKU: 571
Price: 399.00 NOK
Availability: InStock

Breathable fibrous casing, Ø40 mm, for salami and cured sausage. Shrinks with the sausage, soaks in 10 to 15 minutes.

399,-

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Item No.: 571

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Information

Fibrous casing Ø40 mm: the casing for salami and cured sausage

Fibrous casing is the workhorse of cured sausage making. The wall breathes, so moisture gets out and smoke gets in, while the casing keeps its shape through the whole drying period and shrinks with the sausage instead of coming loose from the meat. It is not edible and is peeled off before serving, but in return it gives even sausages in exactly the calibre you choose. This is fibrous casing in Ø40 mm, supplied as 25 pieces of 65 cm.

Calibre Ø40 mm	Breathable wall
For salami and cured sausage	Soak for 10 to 15 minutes

The wall is smooth and even, so the sausage gets a clean surface without a pattern. Fibrous casing needs only a short soak, 10 to 15 minutes in lukewarm water, and should not stay in the water longer than necessary. If it gets too wet, it loses some of its grip on the meat. Stuff firmly and evenly, with no air pockets between meat and casing, as air causes grey spots and uneven drying.

Pro tip!
Weigh the sausages when you hang them, and write the weight straight on the clip. Cured sausage is ready when it has lost around 30 percent of its starting weight, and that is the only measurement that actually tells you how far along you are. The calendar can lie, the scale does not.

Features

Breathable wall: Lets moisture out and smoke in, so the sausage dries evenly throughout.
Shrinks with the sausage: The casing follows the meat as it dries, so you avoid loose casing and wrinkles.
Calibre Ø40 mm: Gives even sausages of the same size, batch after batch.
Quick preparation: 10 to 15 minutes in lukewarm water is all it takes.
Not edible: The casing is peeled off before serving, just like on shop-bought salami.

How to use

Soak the casing for 10 to 15 minutes in lukewarm water.
Slide the casing onto the stuffing horn.
Stuff the meat firmly and evenly, with no air pockets between meat and casing.
Tie or clip both ends.
Hang the sausages with air on all sides.
Weigh them when hanging and track the weight loss along the way.

Specifications

Product	Fibrous casing, breathable artificial casing
Calibre	Ø40 mm
Quantity and length	25 pieces of 65 cm
Best for	Salami, cured sausages and dried meat, also cooked products
Properties	Breathable, takes smoke, shrinks with the sausage, not edible
Preparation	Soak for 10 to 15 minutes in lukewarm water
Storage	Dry and dark at room temperature

FAQ Frequently asked questions

How do I prepare fibrous casing?

Put it in lukewarm water for 10 to 15 minutes, no longer. It becomes soft and pliable without getting so wet that it loses its grip on the meat. Cold water leaves it stiff, and soaking too long gives a loose casing on the finished sausage.

Does fibrous casing let enough smoke through?

Yes. The wall is breathable, which is exactly why this casing is used for cured sausage. Smoke passes through, and moisture escapes the other way, so the sausage dries and takes colour at the same time.

Can I eat the casing?

No. Fibrous casing is peeled off before serving, the same way as on salami you buy in the shop. If you want an edible casing, collagen or natural casing is the right choice.

How do I know when the cured sausage is ready?

Weigh it. A cured sausage is considered ready when it has lost around 30 percent of the weight it had when it was hung. Note the starting weight and weigh regularly along the way, so you do not have to guess.