Collagen Casing 80 mm, 5 m, for Boiling and Smoking, Protein Sausage Homemade Meats
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Dimensions: Width 80 mm, length 5 metres – perfect size for larger homemade sausages and cured meats Material: Made of protein-based collagen – permeable to smoke and steam for deep flavour and rich aroma Usage: Suitable for both home and craft production – ideal for boiling, warm smoking and cold smoking processes Applications: Designed for Polish sausage, white sausage, baleron, kindziuk and traditional ring-shaped meats Preparation: Ready to use after soaking 15 minutes in 10–15% brine solution, temperature resistant up to 90°C
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Description
Amazon
Dimensions: Width 80 mm, length 5 metres – perfect size for larger homemade sausages and cured meats Material: Made of protein-based collagen – permeable to smoke and steam for deep flavour and rich aroma Usage: Suitable for both home and craft production – ideal for boiling, warm smoking and cold smoking processes Applications: Designed for Polish sausage, white sausage, baleron, kindziuk and traditional ring-shaped meats Preparation: Ready to use after soaking 15 minutes in 10–15% brine solution, temperature resistant up to 90°C
Description
(1)
Dimensions: Width 80 mm, length 5 metres – perfect size for larger homemade sausages and cured meats Material: Made of protein-based collagen – permeable to smoke and steam for deep flavour and rich aroma Usage: Suitable for both home and craft production – ideal for boiling, warm smoking and cold smoking processes Applications: Designed for Polish sausage, white sausage, baleron, kindziuk and traditional ring-shaped meats Preparation: Ready to use after soaking 15 minutes in 10–15% brine solution, temperature resistant up to 90°C
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