Homemade deli meats are tastier, healthier, and cheaper than their store-bought counterparts. If you’ve decided to make your own żywiecka, krakowska, or szynkowa sausage, this protein casing is the perfect choice.
- For poaching and smoking - this protein sausage casing is ideal for preparing poached sausages and for smoking your homemade meats warm, hot, or cold.
- For a variety of sausages - the casing lets you make standout classics like żywiecka, krakowska, and szynkowa, as well as long-aged, dry-cured sausages.
- Easy to use - simply soak for 30 minutes in brine before filling, then stuff tightly, tie off, and process.
- PZH certified - tested and approved for food contact, including products processed at high temperatures.
- Specifications - thermal resistance allows smoking at 90°C. The pack includes a caramel-colored casing approx. 4 m long and 65 mm in diameter.
- Yield - enough to prepare about 13–15 kg of meat filling (depending on how tightly you stuff).
High-quality, animal-origin protein casing sourced from bovine split hide. Perfect for sausages and makes quick, fuss-free homemade deli meats. Approved for food contact, with thermal resistance that allows poaching at a max of 75°C, smoking at 90°C, and cold smoking at a max of 40°C. With it, you can easily make poached and smoked sausages such as żywiecka, krakowska, and szynkowa. This casing also works well for long-aged, dry-cured sausages. The pack contains a caramel-colored casing, approx. 4 m long and 65 mm in diameter.
Important!
Before filling, soak the casing for 30 min at 20 ±5°C in a 10–15% salt solution (1/2 cup per 1 L water). Once tightly stuffed, tie it off and process according to the type of sausage.
Remove the casing before eating. It is not edible.
The protein casing is of animal origin and holds a PZH certificate.
Single pack contains 4 linear meters ± 5%
Diameter: 65 mm
Made in the EU
