Description
Artificial casing Ø55mm 4m
- For poaching and smoking – this protein casing for sausages will prove its worth in the preparation of poached as well as hot-, warm- and cold-smoked homemade sausages.
- For the independent production of various sausages, including long-maturing sausages.
- Easy to use – the protein intestine is exceptionally easy to use; before filling, simply soak it in a salt solution for 30 minutes, then fill it firmly, tie it off, and subject it to heat treatment.
- Detailed data – the protein casing has a thermal resistance that allows smoking at 90°C. One package contains one ecru-colored protein casing, 4 m long and 55 mm in diameter.
A high-quality protein casing for sausages, allowing you to easily and quickly prepare homemade meat and sausage products. This food-grade protein casing is thermally resistant, enabling scalding at a maximum temperature of 75°C, smoking at 90°C, and cold smoking at a maximum of 40°C. With it, you can easily and effortlessly prepare homemade scalded and smoked sausages. It is also ideal for preparing long-curing sausages. The package contains one ecru-colored protein casing, 4 meters long and 55 mm in diameter.
Danger!
Before filling, soak the casing for 30 minutes in a 10-15% salt solution (1/2 glass to 1 liter of water) at a temperature of 20 ±5°C. Tie off the fully filled sausage casing and subject it to the appropriate heat treatment.
The artificial casing must be removed before eating the sausage. Not suitable for consumption.
Packaging unit contains 4 mb ± 5%
- Diameter: 55 mm
- Made in the EU
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.