Information
Collagen Casing 55 mm: Perfect for homemade sausages
This high quality collagen casing is the ideal choice for anyone wanting to make their own sausages at home. The casing is specially designed for both poaching and smoking, making it excellent for everything from hot and cold smoked sausages to dry cured and long ripened specialties. With this, you can easily conjure up fantastic classics and your very own recipes in the kitchen.
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10 kg capacity
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Safe up to 90 degrees
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PZH certified
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Remove before eating
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The product is of animal origin and is made from bovine split hide. It is thoroughly tested and PZH approved for food contact, including products processed at high temperatures. The casing features a delicate ecru color, a diameter of 55 mm and a total length of approximately 4 meters. This gives you a generous capacity of between 9 and 10 kilos of delicious meat filling, depending entirely on how tightly you stuff it.
Before you start stuffing, the casing must be soaked for 30 minutes at around 20 degrees in a 10 to 15 percent brine (roughly half a cup of salt per liter of water). Then stuff the filling tightly and tie off well before further processing.
Egenskaper
- Thermal resistance: Suitable for poaching up to 75 degrees, hot smoking at 90 degrees, and cold smoking up to 40 degrees.
- Versatile use: Perfect for everything from traditional smoked sausages to dry cured and long ripened meat.
- Food safety: Produced from safe animal raw materials (bovine) and fully certified by the Polish National Institute of Hygiene (PZH).
Spesifikasjoner
| Produkt | Collagen Casing |
| Materiale | Collagen of animal origin (bovine split hide) |
| Dimensjoner | 55 mm in diameter, approx 4 meters in length |
| Kapasitet | 9 to 10 kg filling per pack |
| Maksimal temperatur | 90 degrees during smoking |
FAQ Ofte stilte spørsmål
Is the casing edible?
No, this casing is not edible. You must remember to remove it from the sausage before eating it.
How do I prepare the casing before use?
You soak it for about 30 minutes before stuffing. Use a brine consisting of water and 10 to 15 percent salt (at around 20 degrees) to make it soft and pliable.
