Collagen Casing 80 mm / 10 m For Sausages, Cooking, and Curing Chorizo or Salami
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Description
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Dimensions: 80 mm diameter, 10 m length – perfect for producing large sausages such as bologna, Polish sausage, and ring-style sausages. Multi-Purpose Use – Suitable for steaming, hot smoking, and curing, delivering exceptional results in every process. Premium Quality and Durability – Made from natural collagen, offering excellent smoke and steam permeability for rich flavour and aroma. Flexible and Strong – The elastic, tear-resistant structure reduces the risk of bursting during stuffing and tying, ensuring ease of use. Usage Recommendations – Soak in a 10–15% salt solution for 15 minutes before filling. Max cooking temperature: 75°C; hot smoking: 90°C.
Description
(1)
Dimensions: 80 mm diameter, 10 m length – perfect for producing large sausages such as bologna, Polish sausage, and ring-style sausages. Multi-Purpose Use – Suitable for steaming, hot smoking, and curing, delivering exceptional results in every process. Premium Quality and Durability – Made from natural collagen, offering excellent smoke and steam permeability for rich flavour and aroma. Flexible and Strong – The elastic, tear-resistant structure reduces the risk of bursting during stuffing and tying, ensuring ease of use. Usage Recommendations – Soak in a 10–15% salt solution for 15 minutes before filling. Max cooking temperature: 75°C; hot smoking: 90°C.
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