• Application for:
  Casings are widely used in the manufacture of many different sausage products including dried. smoked sausage and fermented sausage.
• Characteristics:
  Casing with uniform smoky color. When the sausages are subject to the smoking process, the casing will pick up the color of the smoke. Unfortunately, the smoke will not uniformly color the casing, with this casing can avoid this problem.
• 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.
  Work surfaces (tables and filling tubes, etc.,) that contact with the casing should always be sanitary and dry: The horn size should be less than the casing’s inner size about 2mm.
  Filling: Twist: 2.3-2.5 circle.
  Filling speed: Caliber ≤φ20, not more than 500 sausages per minute. Caliber ≥φ21, not more than 400 sausages per minute.
  Do not overfill, not exceeding 1mm over nominal caliber is recommended.
  Cooking: First stage drying:45°C for 10min; Second stage drying:62°C for 15min; Smoking:72°C for 5min;
  Cooking:74-46°C for 35min; Evacuation:10min.