Protein casing for steaming or smoking - also for cold smoking. It let you to prepare delicious cooked meat.
Storage:
Keep in a closed clean cool and dry place, away from sunlight and other odours
Storage in temperature 5-25°C
Method of preparing for production:
Casings should be soaked in 10-15% NaCl solution at the temp. of 25-30°C for 30 minutes. For When soaking the entire casing must be immersed in the saline solution.
Filing:
-Casings can be used for both manual and automatic filling process
-Casings should be filled up to the size. When the product is filled with intensely swelling material smaller degree of filling is recommended.
- If clips are used, they must be appropriate size and designed for collagen casings
- Cased products with the weight over 2kg must be tied with the rope with the meat hanging on the rope.
Thermal Processing:
During thermal processing of casings, the following rules must be followed:
- Maximum smoking process temperature 90°C
- Steaming process must be performed: the steaming process temperature 75C°C maximum temperature inside the product 72°C
- Following the steaming process, it is recommended to immediately cool down the meat
Please Note: Casings MUST BE taken off before eating