Casing for smoking and scalding, Ø55 mm, length - 40 cm, maroon, up to 80°C - set of 3 pieces, for home production of sausages.
- Extraordinary material - the textile casing is smoke-permeable, thanks to which it is perfect for smoking and scalding.
- For homemade sausages - the products is dedicated for production of juicy sausages, such as “Szynkowa” or “Krakowska”.
- Extended freshness - using the casing for smoked products will allow you to extend their freshness and retain the aroma of smoking.
- High quality - this casing is made of material intended for contact with food, with thermal resistance up to 80°C.
- Set of 3 pieces - the casings with length of 40 cm and diameter of 55 m will allow you to prepare a hearty portion of your favourite processed meat!
Extraordinary, smoke-permeable, textile casing – perfect for smoking and scalding homemade meat products. It will be excellent for preparing all kinds of processed meat, and especially homemade sausages, such as “Szynkowa” or “Krakowska”. The casing does not shrink, thanks to which the meat processed retains its attractive appearance. Thanks to using this textile casing you will receive juicy processed meat with a solid structure, retaining its original form. Additionally, the meat product will retain freshness and the aroma of smoking for longer. Disposable casing – easy to remove from meat, it is enough to tear it gently at the seam. Leaving the casing on the processed meat will provide it with extra juiciness. Casing diameter - 55 mm, length - 40 cm, thermal resistance: 80°C. This product is intended for contact with food.
The diameter of the casing allows filling it with a spoon. However, we recommended using stuffers in order to obtain perfect, tightly compacted filling within the casing.
HOW TO USE
Recipe for homemade “Szynkowa” sausageIngredients (portion for 3 textile casings for smoking):
- 2.6 kg pork ham
- 300 g pork hock with fat or fat bacon
- 6 g potassium saltpetre
- 47 g salt
- 6 g black pepper (1 teaspoon)
- 3 g coarsely ground coloured peppercorns (1/2 teaspoon)
- 3 g coarsely ground mustard seeds (1 teaspoon)
- 2 g allspice (1/2 teaspoon)
- 3 garlic cloves minced through a press
- 100 ml cold water
Cut the ham into small pieces (about 3 cm) and soften them gently with a tenderiser. Grind the hock or bacon through the plate with smallest mesh size (2-4 mm) and knead it well with cold water, so that the mush from meat appears. Combine the two types of meat, add potassium saltpetre, salt, and all seasonings. Knead thoroughly - for about 10 minutes. Leave it in the refrigerator for 24 hours and then knead everything well again. You can optionally season it to taste. Use the mass so prepared to fill the casings tightly, best using a stuffer with the widest needle installed. Clamp well the end of each casing and leave the meat to dry for 2-3 hours. Afterwards, place the sausages in the smoker so that they keep drying for about an hour more. Next, smoke them for about 3-4 hours in the temperature of 50-60°C. Afterwards, remove the portions of “Szynkowa” sausage from the smoker, best while they are still warm, and scald them in the temperature of 75°C for about half an hour. It is best to check the temperature inside the portion using a kitchen thermometer with a probe by sticking the probe into the middle of the sausage.