For scalding and smoking – this artificial protein casing for sausages is suitable for preparing roasted, scalded, and warm-, hot- and cold-smoked homemade products.
- For various sausages – this casing will allow you to prepare exquisite sausages on your own, including Żywiecka, Krakowska, and Szynkowa sausages, and maturing sausages as well.
- Simple to use – this casing is very simple to use - prior to filling it is enough to immerse it in brine for 15 minutes, and then it should be filled tightly, tied, and processed.
- Feature a certificate of the National Institute of Hygiene – the product has been tested and approved for contact with food, including food subject to high temperature thermal processing.
- Detailed data – the casing is thermally resistant up to 100°C. A single packaging contains a casing in carmel or creal colour, having the length of 4 m and the diameter of 55 cm.
A high quality artificial protein casing for sausages, featuring a certificate of the National Institute of Hygiene, enabling quick and straightforward preparation of homemade processed meat. The casing is approved for contact with food, is thermally resistant up to 100°C, and enables scalding up to the temperature of 75°C, smoking up to 90°C, and processing in cool smoke up to 40°C. You can use it for preparing homemade scalded and smoked meats and sausages, including Żywiecka, Krakowska, and Szynkowa sausage. It is also suitable for preparing maturing sausages. A single packaging contains a casing in carmel or creal colour, having the length of 4 m and the diameter of 55 cm.
Prior to filling, the casing should be immersed for 15 min in 10-15% saline solution (1/2 glass salt per 1 L of water) having the temperature of 20 ±5°C. The tightly filled casing should be tied and subject to processing appropriate for the intended sausage type.