Polyamide sausage casing 8 m-fi 73 mm, 120°C

Polyamide sausage casing 8 m-fi 73 mm, 120°C

The polyamide casing is used for the production of homemade sausages and delicatessen products. It makes it possible to produce products such as head cheese, liver sausage, ham, mettwurst, breakfast meat, mortadella, and blood sausage.

Application:

The polyamide casing should be soaked in water at a maximum temperature of 40°C for approximately 15 minutes before use. The entire casing should be submerged during soaking. The fully inflated casing should then be tied securely. The sausage can then be processed.
The maximum temperature during brewing is 125°C. After heat treatment, the casing should be cooled in the air; do not shock-cool it with cold water. The casings should be stored in a clean, dry, and well-ventilated place at a temperature up to 25°C.

Suitable for temperatures up to: 125°C

• Single packaging 8 lm ± 5%
• Caliber 73 mm
• Made in Poland