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Information and Insight for Sausage Casings

Selecting the right casing for your product

  There are several choices to consider for casings, including natural, manufactured collagen, cellulose, fibrous and moisture proof casing materials. Each of these has its own unique characteristics and will impact product properties in different ways. Natural casings Natural casings are more expensive than many other casing types, but there is increased interest in them […]

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Treating Natural Casings with BOMBAL®

Bombal® can be used to treat natural casings for the purpose of extending shelf life of the finished product whether it is fresh or cooked.   Procedure; Make a 5% solution i.e.; by weighing 95 pounds of water and 5 pounds of Bombal. Before adding Bombal® to the water, vigorously stir the water and keep […]

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Collagen Casings – How to stuff them …

    Select a “stick” of collagen casing and examine it for damage. If it has any visible cracks or breaks, cut those sections away. Slide a section of collagen casing over the filling tube of your sausage stuffer, pushing it back as far as it will go. When the filling tube is completely covered, […]

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Preparing Natural Casings

For casings packed in salt: Step 1: Rinse salt from casings with fresh water. Step 2: Soften by soaking in fresh water at room temperature approximately 21ºC (70ºF) for 45 minutes to one hour. When hanks are placed in water, gently hand massage them to separate the strands and prevent dry spots, which may adversely affect the […]

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More About ….. Natural Casings

What are the Special Qualities of Natural Casings? Natural Casings readily permit deep smoke penetration. Natural Casings have excellent characteristics of elasticity and tensile strength, to allow for high efficiency production and expansion during filling. Natural Casings protect the fine flavour of sausage, without contributing any conflicting flavouring of their own. Natural Casing Sausage has […]

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Moisture Proof Fibrous Casings

More About… Moisture Proof Fibrous Casings Recommended for liver sausage, poultry rolls, boneless hams, bologna, ham sausage, krakowska, and mortadella. Available in cut pieces of 24′ long, in bundles of 25 pc. Properties Impermeable fibrous casings that are treated with an internal moisture barrier of saran. Offers the advantage of a gas and moisture barrier […]

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Cotton Bags

Cotton Bags Often used to wrap bologna and summer sausage, the cotton bags also hold conserved meat. This is a 100% natural fabric, very durable, and contains “no bleach”, leaving the product’s taste unaltered. Ideal for traditional summer sausage, the “old fashioned” way. Stock sizes include: SIZES 4.5″ x 12″ 5″ x 22″

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Nalo Schmal Casings

Nalo Schmal Casings Nalo Schmal Casings have a silk matt finish, particularly well suited for processing cylindrical, spread-able and dry products, but the casings can also be used for cooked products. Nalo Schmal is available only in cut pieces. Stock sizes include: SIZE COLOUR 45mm x 20cm   #18174 red colour 45mm x 25cm   #18178 clear […]

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Zephr Cellulose Casings

Zephr Cellulose Casings:  Are ideal for Black Forest Hams, Semi-Boneless Hams, Butts & Picnics. The thin wall construction of Zephr casings provides maximum conformity to naturally shaped products after processing. The appearance of products packaged in Zephr casings is further enhanced by their high degree of clarity. Zephr casings perform exceptionally well when used to […]

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Cellulose Sausage Casings

Cellulose Sausage Casings These casings are manufactured from a straight chain polysaccharide found as the primary component of wood, and also straw and cotton. These casings are non-edible, and are to be peeled off before eating. Fibrous cellulose casings are formed by adding regenerated cellulose fibers to allow for increased water vapor and smoke permeability. […]

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