| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Product Introduction:
Suitable for fresh sausages processed with pig and sheep casings, such as various fresh sausages and BBQ sausages.
Characteristics of intestine casing:
1. Appearance is white and glossy
2. Tender taste
3. Heat resistant decoction
4. Waterproof to boiling and carbon baking
5. Eating (cooking) methods: oil frying, barbecue (BBQ)
Product specifications:
The caliber range of the casing is from 16mm to 36mm, and it is a shrink fit packaging. The fixed length of each casing is 15 meters, and the length of each casing can be customized according to customer needs.
Usage method:
1. The size of the selected enema tube should match the inner diameter of the shrunken casing. It is recommended to use an enema tube with a diameter 1.0-1.5mm smaller than the inner diameter of the shrunken casing.
2. The diameter of the sausage after filling should not exceed 1.0mm of the marked diameter.
3. The suitable filling speed and hanging rod number for each weight of sausage are shown in the table below
4. Processing sausages does not require steaming and boiling processes. It is recommended to fry and cook at a temperature of ≤ 160 ºC
Matters needing attention:
1. Keep the casing intact in its original packaging before use, and use it immediately after opening the vacuum bag. When the casing is not in use, it needs to be resealed and stored.
2. When performing an enema, please insert the casing into the enema tube in the correct direction, with the arrow (→) on the side of the box pointing towards the end where the enema tube is inserted.
3. Guts should be stored in a dark, ventilated, and dry environment, and can be stored at room temperature.
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