Fibrous Casing Ø65 mm, 25 pcs

Fibrous Casing Ø65 mm: The Casing for Salami and Cured Sausage

Fibrous casing is the workhorse of cured sausage production. The wall breathes, letting moisture out and smoke in, while the casing holds its shape through the whole drying period and shrinks with the sausage instead of pulling away from the meat. It is not edible and is peeled off before serving, but in return it gives identical sausages in exactly the calibre you choose. This is fibrous casing in Ø65 mm, supplied as 25 pcs.

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

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 Ø65 mm: Gives identical sausages in the same size, batch after batch.
• Quick to prepare: 10 to 15 minutes in lukewarm water is all it takes.
• Not edible: The casing is peeled off before serving, just like shop bought salami.

How to use

1. Soak the casing for 10 to 15 minutes in lukewarm water.
2. Thread the casing onto the sausage horn.
3. Stuff firmly and evenly, with no air pockets between meat and casing.
4. Tie or clip both ends.
5. Hang the sausages with air on every side.
6. Weigh them as you hang them and follow the weight loss.

Dosage guide

Specifications

FAQ Frequently asked questions