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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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Hooks for hanging fish in smoking chambers - made of stainless steel. H..
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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..
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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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Horizontal sausage stuffer, perfect for every enthusiast of curing meats at home. The stuffer is eas..
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Collagen Casings 45mm – 10mts Protein Casing Protein casing for steaming or smoking - also for co..
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Camping Grill – Bonfire grill set The Bon-Fire set ideal for campfire co..
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Bonfire baking plate - stainless steel The dimensions of the plate..
£45.00
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Tags: Pork Casing
