Collagen Casings + Cooking Twine 80mts

Diameter available:
45mm55mm65mm80mm
Length available: 5, 10mts
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Colagen CasingsFor scalding and smoking – this artificial protein casing for sausages is suitable for preparing roasted, scalded, and warm-, hot- and cold-smoked homemade products.For various sausages – this casing will allow you to prepare exquisite sausages on your own, including Żywiecka, Krakowska, and Szynkowa sausages, and maturing sausages as well.Simple to use – this casing is very simple to use - prior to filling it is enough to immerse it in brine for 30 minutes, and then it should be filled tightly, tied, and processed.Feature a certificate of the National Institute of Hygiene – the product has been tested and approved for contact with food, including food subject to high temperature thermal processing.Detailed data – the casing is thermally resistant up to 90°C.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.
COOKING TWINE 80 or 400mts - Made in UKThe high quality 100% cotton cooking twine will hold tight your trussed and rolled joints of meat.It is the same twine used by professional chefs for tying, forming, contouring, trussing, binding, spit roasting, and curing all kinds of meats. This twine is also great for many household uses like bundling newspapers and books, tying up shrubbery, and also securing soufflé collars.It is used to connect different pieces of meat with one another, to give them an appropriate shape and allow them to be hung in a smokehouse or in the oven. All strings are made of cotton yarn which is approved for contact with food.This butchers twine is perfect for baking, arts & crafts, Christmas gift wrapping, parcels tying.