Archive

Preparing Natural Casings

August 8, 2017 2:23 pm

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 […]

Read More »

Sheep Casings

July 14, 2017 5:00 pm

  Sheep casings are available in ‘A’ grade – these are graded for fine emulsions. Better quality with fewer holes. We also carry ‘B’ grade with some but very few holes. There are 2 bundles per pack. 100 yards per bundle – tubed for ease of stuffing. 19/21mm          Pepperettes 21/23mm         Kabanosy 22/24mm         Franfurters 23/25mm         Breakfast […]

Read More »