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Perfect for homemade processed meat – beef casings are excellent for making delicious meat products at home, such as sausages, liverwursts, potato sausages, and blood sausages, thanks to which you do ... more >
Would you like to make your own meat products at home? Preparing your favourite sausage, liverwurst, or blood sausage will no longer be a problem to you! The natural beef casings made of middle intestine, featuring a loop, are suitable for cooking, smoking, roasting, and barbecuing. You can use them to prepare your favourite meat dishes, including the recently popular potato sausage – excellent for frying, and for barbecuing as well! The set includes 2 casings – each ending with a machine-tightened loop that facilitates product preparation. Beef casings are much thicker than pork casings, thanks to which you can fill them tightly without worrying about them being ruptured. Salt is the only preservative used for making these casings, so you do not need to worry about artificial substances and chemical additives either. It is very easy to fill the casings – you just need to rinse them carefully, soaking them in warm water immediately after they are removed from the packaging. Once they are rinsed, they are ready to be used! A single packaging (two casings) is enough for about a kilogram of a product.
Before the casings are used, they should be soaked for about 20 minutes in water with temperature of about 25°C. Next, they should be filled quite loosely with the filling prepared, tied, and subjected to processing.
The casings should be stored in temperature from 4°C to 14°C.