Drying Edible Sausage Casings Packaging Pork Intestine Sausage 9.8 Ft Sausage
Bullet Points:
Top Notch Quality: Our hog casings for sausage are made from strong and durable materials that ensure a consistent and reliable result. They are safe and odorless, as well as being environmentally friendly, making them the perfect choice for your sausage-making needs.
Widespread Use: ur Hog Casings make perfect sausages & ham.Choose from Italian sausages, breakfast & BBQ-size links, with a 3-meter casing to meet your every need.
Effortless Usage: Simply soak the casings in cold water, pour the mixed meat into the casing, and tie the two ends when the filling is 12-15 cm. Then, use a needle to make holes and store them in a cool and ventilated place.
Ideal Craftsmanship: Our hog casings for sausage guarantee excellent workmanship, allowing for a comfortable touch and smooth appearance. These casings are sturdy and not prone to breakage, as well as easy to maintain with no burrs. Cleaning is a breeze, ensuring long-lasting use.
Easy Organization: Used directly if it's a large machine filling. Soak for 2-3 min, not too long for great toughness. Easy to dry and store in convenient spaces.
With 3 meter length and easy-to-use design, our casings are comfortable to the touch and easy to dry and store. Perfect for any sausage-making enthusiast!
Specifications:
Color: White
Product Size: Length about 300cm/118.11 inches
Diameter: approx about 3.2cm/1.26 inches
Production Method:
1. Soak the casings in cold water to remove the salt and set aside.
2. Mince the lean meat and cut the fat meat into 1 cm cubes.
3. Add all the seasonings into the lean meat filling and fat meat cubes, stir together and stir well.
4. Use a funnel to pour the mixed meat into the casing. Use a needle to make holes in the intestine to release the air, and squeeze it with your hands to fill it up. When the filling is 12-15 cm long, tie the two ends firmly with a string. , pour and prick in this way until the whole intestine is filled.
5. Rinse and fill the sausages, then hang them on poles in order to expose or bake. Generally, they are exposed to the sun for 5 sunny days, then removed, placed in a cool and ventilated place, and hung to dry about for a month.
Packing List:
1* Casing for Sausage Making
Note:
Due to different lighting and screen settings, the item color may be slightly different from the picture.
Due to different manual measurements, please allow a 1-2cm difference in size.
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