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Collagen Casings 80mm – 10mts 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..
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Meat netting, ham netting, and roast netting for all your meat processing needs.The netting is an el..
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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..
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£89.00
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Tags: Pork Casing
