3 x Collagen Casings

Collagen Casings Diameter: 45mm / 55mm / 65mm / 80mm

Please select diameter and length from drop down list.

• For 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.