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Natural pork casing in 28/30mm calibration. Length: 15 meters
Natural Hog Sausage Casings are perfect for making sausages like German "Bratwurst", polish Sausages (slaska, mysliwska), italian, French "Boudin blanc" and "Saucisse Montbeliard", and BBQ sausage are made of these bowels. Natural hog casings will give a crisp bite and slight curve to a sausage that many people view as a traditional appearance factor for things like bratwursts. Before opening - storage in temperature of environment, in dry place. After opening storage in temperature 0-14°C. Bowls before usage should be soaked about 20 minutes in water with about 30°C temperature.
Measures temperature ranges from 0°C to 250°C with smoke and BBQ range indicators.Heavy duty stainle..
£7.90
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Testing the temperature of product is essential for food safety Insert ..
Horizontal sausage stuffer, perfect for every enthusiast of curing m..
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Collagen Casings 45mm – 10mts Protein Casing Protein casing for steaming or smoking - also for co..
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Tags: Pork Casing
