• Application for:
  Dried sausages; Salami; Lap Cheong
• Characteristics:
  Good moisture, air permeability; Attractive appearance on sausages, good shrinkage after drying ‘Controllable texture to match consumer expectations.
• Recommendations for use:
  Ready-to-use casing.
  Do not soak before stuffing;
  Reseal opened packages in an airtight container or bag to prevent moisture loss.
  To rehydrate, suggest spraying some water or oil before using;Worksurfaces (tables and stuffing tubes, etc.,) that contact with the casing should always be sanitary and dry; Horn size should be less than the casing inner size of about 2mm.Stuffing: Twist: 23-25 circlesStuffing speed: not more than 400 sausages per minute.
  Do not overfill, not exceeding 1mm over nominal caliber is recommended Drying.Suggestion: First step: 55°C for 12-15hours , shift once up and down at the fourth hour. Second step:65-68°C for 4-6hours.
• Shelf Life:
  The shelf life is 3 years under the condition of the above transportation and storage conditions and its original package.
• Awareness:The product’s external packing is carton packing, and the hygienic location is free from mice, insects, and sources of pollution. Storage 10cm above the ground and 45cm away from the wall; kept away from rain and moisture and sun protection away from direct sunlight.