Beef belly 40/43, 5 m.

The minced meat capacity is 0.7-0.9 kg per 1 m of stalk. This product can be purchased in increased packaging: 10m and 30m (bundle). The most durable form of the natural membrane (gut). Usually, sujuk, blood and half-smoked sausages are stuffed into this caliber. Here is an example of recipes using this shell for sausage - beef skew 40/43: Recipe No. 1 (Dry-cured home-made sausage), Recipe No. 2 (Raw-dried "Chorizo"). When calculating salt and servings, keep in mind that the sausage will fry, respect or dry by 10-20%, so you need to put salt less by 10-20%, and the weight of the portion will be less than the stuffed meat. The beef shell should be washed in warm water for 2-5 minutes and soaked for 3-8 hours before stuffing to eliminate the smell of sea salt. Salt for fried, baked sausages is laid at the rate of 1.8% by weight of the whole stuffing (after frying there will be an optimal 2.1%). For dried sausages, salt is laid at the rate of 2.5% (after drying, the sausage will have the required 2.8-3% - this is due to the need to suppress the growth of pathogenic bacteria). Also, we draw your attention to the fact that the declared caliber of the stomach is not always "clear" - this is due to the anatomical structure of the intestines of the animal (at the beginning of a long segment (3-5 meters) the stomach is thinner, and by the end of the segment the diameter may increase by 2-4 mm ) There are also large diameters of the shell, but in home use they are inconvenient - they have a large meat capacity, they are difficult to bake evenly (boil), the portions are large, it is difficult to control the preparedness of sausages.