Your shopping cart is empty!
(2)
Collagen Casings 45mm – 5mts Protein Casing
Protein casing for steaming or smoking - also for cold smoking.
Collagen Rounds are curved collagen casings designed for bologna, kielbasa, polish sausage and ring sausage.
Usage: Before filling soak the casing for 15 minutes in 20 degrees in 10-15%solution of salt (half of glass to 1 litre of water). Brewing in maximum temperature of 75 degrees, smoking in 90 degrees, processing with cold smoke max. 40 degrees.
Measures temperature ranges from 0°C to 250°C with smoke and BBQ range indicators.Heavy duty stainle..
£7.90
Testing the temperature of product is essential for food safetyInsert the thermometer into center of..
£3.99
Hooks for hanging fish in smoking chambers - made of stainless steel.Hooks are fitted inside of both..
£6.99
Meat netting, ham netting, and roast netting for all your meat processing needs.The netting is an el..
£29.00
The string (cold meat yarn) is used for manual or mechanical tying of ham, kasslers, sirloin and oth..
£5.99
Testing the temperature of product is essential for food safety Insert ..
Horizontal sausage stuffer, perfect for every enthusiast of curing m..
£59.00
Horizontal sausage stuffer, perfect for every enthusiast of curing meats at home. The stuffer is eas..
£79.00
£89.00
Super Qualität, empfehlenswert. Gerne wieder. Alles wie beschrieben, super zufrieden. Ich werde gerne wieder auf Sie zurück kommen.
Hat sich sehr gut verarbeitet, sehr robust und hat super Kaltrauch angenommen. Habe super gute Salamis erhalten. Has worked very well, very robust and has adopted super cold smoke. I received super good salamis.
Tags: Pork Casing
