Information
Collagen Casing Ø55 mm 10 m: The Length for Big Batches
When a whole autumn's worth of meat is destined for zywiecka, krakowska or dry-cured salami, casings run out fast. This roll solves that: 10 metres of collagen casing at Ø55 mm calibre, enough for well over 20 kg of sausage meat in one pack. The calibre stays identical along the whole length, so every sausage in the batch gets the same thickness and the same maturing and cooking time.
|
10 metres on one roll
|
Ø55 mm calibre, even throughout
|
|
For poaching, smoking and curing
|
Light ecru colour shows the maturing
|
The casing is produced in the EU from bovine hide collagen and is PZH-certified for food contact, heat treatment included. The temperature limits match the other Browin collagen casings: poaching up to 75 degrees, hot smoking up to 90 degrees and cold smoking below 40 degrees. The light ecru colour makes it easy to follow the colour development during smoking and maturing. The casing works as a peel-off type and is removed before serving.
Avoid air pockets: stuff firmly and evenly, and prick any visible air pockets with a thin, clean needle right after stuffing. Air trapped in the meat causes grey patches and rancid spots in the salami during maturing.
Features
- Economical bulk roll: 10 metres of casing cover more than 20 kg of meat, practical when a whole animal is processed in one session.
- Wide use: Poached sausages, hot-smoked classics like krakowska and zywiecka, and dry-cured sausages with long maturing.
- Documented safety: Bovine hide collagen, made in the EU and PZH-certified for food contact and heat treatment.
How to use
- Cut the length you need and soak for 30 minutes in lukewarm water around 20 degrees with 10-15% salt, about half a cup per litre.
- Slide the casing onto the stuffing horn and stuff firmly and evenly, without air pockets.
- Tie off both ends with butcher's twine, and divide into serving lengths if you like.
- Continue by sausage type: poach at max 75 degrees, hot smoke at max 90 degrees, cold smoke below 40 degrees, or hang to mature.
Specifications
| Product | Collagen casing |
| Brand | Browin |
| Calibre | Ø55 mm |
| Length | 10 metres (+/- 5%) |
| Capacity | Over 20 kg of sausage meat, calculated from the calibre |
| Colour | Ecru (light) |
| Material | Bovine hide collagen, made in the EU, PZH-certified |
| Temperature tolerance | Poaching max 75 degrees, smoking max 90 degrees, cold smoking below 40 degrees |
| Edible | No, remove before serving |
| Weight | 150 g |
| Item number | 310311 |
FAQ Frequently asked questions
How do I prepare the collagen casing?
Soak it for 30 minutes in lukewarm water around 20 degrees with 10-15% salt added, about half a cup per litre of water. The collagen softens and the casing stuffs firmly without splitting.
Should I choose Ø55 or Ø65 mm?
Ø55 mm gives slimmer, zywiecka-style sausages that mature and dry faster. Ø65 mm suits the large ham and krakowska types with longer cooking times. You control the flavour, the calibre controls the drying time.
Can the casing be used for dry-cured sausage?
Yes, it is made for both heat-treated sausages and dry-cured types with long maturing. The collagen releases moisture during drying and shrinks with the sausage as it loses weight.
How much meat do 10 metres hold?
Count on a good 2 kg of meat per metre at Ø55 mm calibre, so over 20 kg for the whole roll. Looser stuffing or many short tied lengths reduce the total somewhat.
Manufacturer
Product properties
| Bruksområde Tarm | Spekepølse |
| Diameter | 55mm |
| Casingstype | Collagen |
| Tarmlengde | 10m |