Information
Fiber Casing 50mm | 25 pcs Pre-Knotted
Fiber Casing 50mm is a high quality sausage casing specifically developed to give you firm and professional salami and dry sausages. The material is very strong and stable, ensuring a completely uniform diameter throughout the drying process. This casing is ideal for sausages that need to hang for drying over time, as it helps the product maintain its shape while allowing for controlled and even drying.
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Even diameter 50mm
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Optimal smoke permeability
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Pre-knotted end
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Perfect for Salami
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One of the biggest advantages of this fiber casing is its excellent smoke permeability. It allows just the right amount of smoke to pass through to give your sausages that authentic and deep flavor you desire. With a diameter of 50mm, you get the classic size that most people prefer for traditional salami. The casing comes pre-knotted at one end, making filling both faster and easier.
To get the best result when filling your sausages, soak the casing in lukewarm water for 20 to 30 minutes before use. This makes the material more elastic and manageable, allowing you to fill the meat tightly without air pockets and avoiding the casing from bursting.
Features
- Stable construction: The fiber material ensures the sausage maintains its cylindrical shape during the entire drying period.
- Smoke flavor: Specially developed to allow smoke particles through for an even aroma development.
- Time saving: Comes pre-knotted at one end and is ready for filling after soaking.
- Versatile: Works excellently for both drying in ripening cabinets and smoking in traditional smokers.
Specifications
| Material | High quality fiber casing |
| Diameter | 50 mm |
| Quantity | 25 pcs |
| Design | Pre-knotted at one end |
| Application | Salami, dry sausages, and cured meats |
FAQ Frequently Asked Questions
Does this casing let in enough smoke?
Yes, absolutely. Fiber casings are specifically constructed to be smoke permeable. This makes them one of the best choices when smoking dry sausages to get an even and good flavor all the way to the core.
Why should I choose 50mm diameter?
50mm is a very versatile size. It is thick enough to give that classic salami feel when sliced thinly, but not so thick that the drying process takes unnecessarily long.
Do I have to knot the casing myself at both ends?
These are supplied pre-knotted at one end. This means you only need to knot or use sausage clips at the end you fill from once the meat is in place.
Product properties
| Casingstype | Fibrous |
| Diameter | 50mm |