Thin collagen shell for Dry-cured sausages - 2m

The package is 2 meters. Caliber - 45 mm (after stuffing - 47 ... 48 mm). Easily removable shell. Suitable for cervelat, dried, uncooked smoked sausages, for salami. Stuffing: 1 meter of this shell can be filled with 2.2 ... 2.5 kg of sausage stuffing. This product can also be purchased in 10m packaging. An example of a recipe for waxing sausages: “Dry-cured pork salami in wax” Application: This thin collagen casing for dry-cured and uncooked smoked sausages has an increased ease of removal. Due to its increased vapor and gas permeability, it easily passes smoke substances into the product, which allows you to keep the aroma of smoked products for a long time in this shell. It is very flexible, which allows to increase the diameter of the loaf packing by 8–10%. Preparation for stuffing: Before stuffing, soak this casing in 20% warm solution (15 ... 200C) of sodium chloride for 20 ... 30 min. Use the soaked shell for 30 minutes. Repeated soaking is unacceptable! Heat treatment: first 20 min. - the temperature should not exceed 70 ° C, then max 75-80 ° C. Cooling: immediately after heat treatment with cold water to 22-25ºС in the center of the loaf. It is made from a split of cattle hides. For the production of the shell, raw materials from animals grown in areas that are safe for infectious diseases are used. Store at t = 15 ... 250C and relative humidity 65 ... 75% - 12 months.