DIAH DO IT AT HOME Hog Casings Pork 24/26 Long 10 m On Stripe for Homemade Steamed Maturing Sausage

Description

• Natural hog casings in short sections are ideal for the production of homemade products. These casings are intended for smoked, boiled, steamed and maturing sausages.
• Natural hog casings are highly elastic, making sausages easy to form.
• Package contents 10 m - enough for approx. 5 kg of stuffing.

PREPARING BEFORE FILLING: Before use, the casings should be removed from the net, but not removed from the strip. Rinse thoroughly under running water without salt, outside and through the center of the strip, then soak the intestine on the strip for about two hours in water not exceeding 35 C. After this time, the natural casing should move freely along the strip on which it is placed. In the next step, we put the end of the strip together with the casing on the stuffer funnel of the appropriate diameter selected for the caliber of the natural intestine and with one movement of the hand towards the stuffer we remove/pull out the strip. The casing placed on the stuffing funnel is tied at the end and we can start stuffing with the stuffing. STORING AFTER OPENING: The rinsed casings should be dried with a paper towel, then mixed with a large amount of salt and placed in a jar, sealed tightly. In this form, the intestines can be stored for up to 2 years. The length of the casings should be measured after soaking them in water. This is the only objective way of measuring (after calibration and before salting). The most reliable result is not obtained by stretching the casings and applying them to the measuring cup.

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