Information
Description
Making your own ham, pork neck, or cured meat is a proud moment for any home cook. With the Browin butcher's netting, you get the indispensable help you need to bind and shape the meat in a professional manner. The net holds the meat tightly together during smoking, roasting, poaching, or aging, guaranteeing an even and beautiful result.
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Withstands 220°C Heat
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Fits 1 to 2.5 kg
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Capacity up to Ø 15 cm
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Food Safe Material
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The high-quality elastic material allows the net to easily adapt to cuts of meat with a cross-section of up to 15 cm. Since the material is specially developed for thermal processing, it can withstand temperatures up to 220 degrees. You can safely leave the net on while the meat is cooking in the oven or smoker. The material is, of course, completely safe to use and neither emits nor affects the taste and aroma of your food.
To make the process of sliding the net over large pieces of meat even easier, we highly recommend using a dedicated applicator tube for butcher's netting. This allows the meat to slide right into place effortlessly.
Features
- Professional result: Gives homemade ham and cured meats that classic, appetizing appearance.
- Versatile use: Perfect for roasting, poaching, smoking, drying, and aging all types of meat.
- High elasticity: Flexible netting that is easy to put on before preparation and easy to remove before serving.
Specifications
| Product Name | Browin Butcher's Netting 15 cm x 3 m |
| Total length | 3 meters |
| Maximum cross-section | Up to 15 cm |
| Weight capacity | 1.0 to 2.5 kg of meat |
| Heat resistance | Up to 220°C |
| Certification | PZH-certified for safe food contact |
FAQ Frequently Asked Questions
Can the net be used in the oven?
Yes, this netting is designed to withstand thermal processing and can be safely used in the oven, smoker, or water bath as long as the temperature does not exceed 220 degrees.
Can I cut the net to my desired length?
Absolutely. The net comes in a 3-meter roll, allowing you to easily cut off exactly the length you need for each individual piece of meat.
