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Catalog
Logos Catalog For Meat Natural casings Hog casings

Hog casings

Hog casings Hog casings are properly processed and prepared small parts of intestine of hogs for the production of different kinds of sausage and small sausages.
Manufacturer: Logos
Purpose:  Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Frankfurters, Hot Dogs
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Hog casings

SCOPE OF USE:

  • Small sausagesa and shpikachki;
  • Cooked and liver sausage;
  • Semi-smoked sausage;
  • Prefabricated product (sausages for grill, fried sausages, shish-kebab sausages etc.).

FEATURES AND BENEFITS:

Advantages of natural casing:

  • Fulle edible; 
  • High vapor permeability, water permeability, gas permeablity, ability to save flavor, color and smell of smoking;
  • Thermostability;
  • High elasticity;
  • Ability to acquire typical aroma and specific flavor of the sausage in a natural casing.

Natural casing has a range of disadvantages, such as:

  • High labour input of processing;
  • Inequality of diameter and length;
  • Exposure to mictobiological deterioration;
  • Existence of intravital (holes, damages) and manufacturing (cuts) defects.

To avoid of casings damage due to microorganisms while long-term storage there are conserved by salting or drying.

Calibers: 30/32; 32/34; 34/36; 36/38; 38/40; 40/42; 42/44; 44/46, 46/+

 

 Hog casings are delivere of quality category Extra in bunches of 90 meters.

Use

Before use it is necessary to shake a casing to release from salt remainders, to wash it in cool water for 10-15 minutes and to soak in warm water (30-35 °С) for 0,5-4 hours. The time of soaking of a casing depends on its condition. Heavily dewatered, dry casing must stay in water for a longer time than the casing, which was stored in pickle and hasn't lost much moisture. Finally after the soaking the casing must get back to its natural condition and obtain elasticity.

Storage

Being conserved, the natural casing can be stored in barrels at temperature 0-10°С 15 months, 10-25°С 12 months.

Meat farce capacity

Casing diameter, mm
 Meat farce capacity, kg/m
30/32 0,450/0,490
32/34 0,490/0,520
34/36 0,520/0,570
36/38 0,570/0,620
38/40 0,620/0,640
40/42 0,640/0,660

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