Collagen Casing 65 mm 10 m Protein Sausage for Boiling, Smoking, and Cold Smoking
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Description
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Dimensions – 65 mm diameter, 10 m length – perfect for crafting larger sausages, ideal for both smoking and boiling. Multi-Purpose Use – Suitable for boiling, hot smoking, and cold smoking, delivering excellent results in every process. Strength and Flexibility – Made from natural collagen, the casing is strong yet elastic, reducing the risk of splitting during filling and tying. Safe and Hygienic – Food-grade material suitable for direct consumption; no need to remove the casing before eating. Usage Recommendations – Soak for 15 minutes in a 10–15% brine solution before filling. Max temperatures: boiling 75°C, hot smoking 90°C, cold smoking 40°C
Description
(1)
Dimensions – 65 mm diameter, 10 m length – perfect for crafting larger sausages, ideal for both smoking and boiling. Multi-Purpose Use – Suitable for boiling, hot smoking, and cold smoking, delivering excellent results in every process. Strength and Flexibility – Made from natural collagen, the casing is strong yet elastic, reducing the risk of splitting during filling and tying. Safe and Hygienic – Food-grade material suitable for direct consumption; no need to remove the casing before eating. Usage Recommendations – Soak for 15 minutes in a 10–15% brine solution before filling. Max temperatures: boiling 75°C, hot smoking 90°C, cold smoking 40°C
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