Information
Dried Pork Casing Ø100 mm 2 pcs: Natural Casing for the Widest Sausages
Natural casing is the original, and this dried pork casing from Browin comes in the widest calibre: Ø100 mm. The pack contains 2 casings of 50 cm that together hold about 7 kg of sausage meat, roughly 3.5 kg per sausage. One end comes sealed, so you fill, tie the other end and hang the sausage straight in the smoker. The format suits krakowska, zywiecka and other large sausages served in slices.
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100% natural pork casing
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Ready after 5 minutes in water
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One end comes sealed
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Holds approx. 7 kg of meat in total
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The advantage of natural casing shows in the smoker: the casing wall lets the smoke through, so the sausage dries faster and takes on deeper smoke flavour than in denser artificial casings. The casing is a pure natural product and can be eaten with the sausage, though it also peels off easily for those who prefer that. The calibration is uniform, so the slices stay the same size from end to end. Store the dried casings at room temperature until use.
Tie the open end with a double knot of butcher's twine and make a hanging loop in the same operation. A filled casing at this calibre weighs around 3.5 kg, and that knot has to carry the whole weight through hours of smoking.
Features
- Better smoke uptake: The natural casing lets smoke through, giving faster drying and more thorough smoke flavour than dense casings.
- Strong and even: The casing takes firm stuffing, and uniform calibration gives sausages of equal thickness.
- Reusable: Soaked casing you did not use can be dried again and saved for the next batch.
How to use
- Place the casing in lukewarm water for 5 minutes until soft and pliable.
- Fill firmly and evenly from the open end, cutting the casing shorter if you want smaller sausages.
- Tie the open end with butcher's twine, or close it with clip pliers.
- Smoke, poach or heat treat according to your sausage recipe.
Specifications
| Product | Dried natural casing |
| Brand | Browin |
| Raw material | 100% pork casing |
| Calibre | Ø100 mm |
| Length | 50 cm per casing |
| Quantity | 2 pcs |
| Capacity | Approx. 7 kg of sausage meat in total |
| Edible | Yes, can also be peeled off before serving |
| Storage | Dry at room temperature |
| Item number | 310621 |
FAQ Frequently asked questions
How long does dried natural casing need to soak?
Only 5 minutes in lukewarm water, then it is soft and ready for stuffing. That is far quicker than collagen casing, which needs 30 minutes in brine.
Is the pork casing edible?
Yes, it is a pure natural product and can be eaten with the sausage. If you prefer slices without casing, it peels off after cooking.
How much meat does the pack hold?
About 7 kg in total, roughly 3.5 kg per casing when stuffed firmly. For smaller sausages, cut the casing into shorter lengths and tie off each piece.
What do I do with soaked casing I did not use?
Hang it up and let it dry completely, then store it dry at room temperature for the next batch. Do not freeze it or store it wet.
Manufacturer
Product properties
| Bruksområde Tarm | Bratwurst |
| Diameter | 100mm |
| Casingstype | Pig |
| Tarmlengde | 50cm |
| Bruksområde Tarm | Krakowpølse |