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Fibrous Casing Ø95 mm 70 cm, 5 pcs

Name: Fibrous Casing Ø95 mm 70 cm, 5 pcs
Brand: Foodstuff Collection
SKU: 71032
Price: 95.00 NOK
Availability: InStock

Perforated fibrous casing Ø95 mm, approx. 70 cm with loop. For servelat, mortadella and other large cold cuts. 5 pcs.

95,-

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Item No.: 71032

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Information

Fibrous Casing Ø95 mm: Large Casing for Cold Cuts and Cooked Sausage

At Ø95 mm this is the casing for cold cuts you slice into large rounds: servelat, mortadella, meat loaf rolls and cooked ham logs. The fibrous casing breathes, letting smoke in and moisture out, and it holds its calibre tight from stuffing to the finished cooked product. It is perforated with small holes and comes cut to lengths of approx. 70 cm with a loop for hanging. The casing is not edible and is peeled off before slicing.

Calibre Ø95 mm	Perforated
Ready made hanging loop	For cold cuts and cooked sausage

The perforation earns its keep while you stuff: air trapped between meat and casing is pushed out through the small holes instead of staying behind as pockets. That gives dense slices without voids, which really shows on a cold cut 9.5 cm across. Soak the casing for at least 20 minutes in lukewarm water, around 25 degrees, before use. That makes it supple enough to pull onto the sausage horn without splitting.

Pro tip!
A sausage this thick needs time. Poach it in water at 75 to 80 degrees and use a meat thermometer: it is done when the core reaches 72 degrees. Expect well over an hour for a full casing. Plunge it straight into ice cold water afterwards, so the casing shrinks tight to the meat and the surface stays smooth.

Features

Large calibre: Ø95 mm gives full size slices, like shop bought servelat and mortadella.
Perforated: Trapped air escapes during stuffing, so slices come out dense with no voids.
Loop at one end: Hang the sausage straight in the smoker or on a rod without extra string.
Breathable wall: Lets smoke in and moisture out, so the cold cut takes colour and smoke flavour through the casing.
Not edible: The casing is peeled off before slicing, just like on shop bought cold cuts.

How to use

Soak the casing for at least 20 minutes in lukewarm water, around 25 degrees.
Thread the casing onto the sausage horn with the loop end outermost.
Stuff firmly and evenly, until the casing is taut.
Close the open end with a clip or string.
Hang the sausage by the loop and smoke or poach according to the recipe.
Poach until the core temperature reaches 72 degrees, then chill straight away in cold water.

Dosage guide

Soaking	At least 20 minutes in lukewarm water, approx. 25 degrees
Capacity	Approx. 4 kg of sausage meat per casing
Stuffing	Firm and even, until the casing is taut
Water temperature when poaching	75 to 80 degrees, never a rolling boil
Core temperature	72 degrees

Specifications

Product	Fibrous casing, breathable artificial casing
Calibre	Ø95 mm
Length	Approx. 70 cm, pre-cut with loop
Supplied as	5 pcs
Material	Regenerated cellulose, approved for food contact
Finish	Perforated, permeable to smoke and moisture
Best for	Servelat, mortadella, meat loaf rolls, cooked ham and other cold cuts
Preparation	Soak at least 20 minutes in lukewarm water
Storage	Dry and cool at 5 to 25 degrees, close an opened pack tightly

FAQ Frequently asked questions

Does fibrous casing need soaking before use?

Yes. Put this casing in lukewarm water at around 25 degrees for at least 20 minutes. Dry fibrous casing is stiff and can split on the sausage horn, while a soaked casing is supple and stretches evenly around the meat.

Why is the casing perforated?

The small holes let out air that gets trapped while you stuff. Without perforation the air stays behind as pockets between meat and casing, and on a Ø95 mm cold cut you would see the holes in every single slice.

How long should a sausage this thick be poached?

The core temperature decides, not the clock. Poach in water at 75 to 80 degrees until the core reads 72 degrees on a meat thermometer. For a full Ø95 mm casing this usually takes well over an hour.

Can I eat the casing?

No. Fibrous casing is peeled off before the cold cut is sliced. Remove it once the cold cut has cooled, as it comes away most easily then and the slices get clean edges.