Catalog

Sheep casings

Sheep casings Sheep casings are properly processed and prepared sheeps ends for the production of sausages and semi-smoked sausage.
Purpose:  Semi-dry smoked/cooked sausages, Frankfurters, Hot Dogs
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Sheep casings

SCOPE OF USE:

  • Sausages;
  • Semi-smoked sausages.

FEATURES AND BENEFITS:

 Advantages of a natural casing:

  • Fully edible;
  • High vapor permeability, water permeability and gas permeability, ability ta save flavor, color and smell of smoking;
  • Thermostability;
  • Tensile at break;
  • 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 labor intensity of processing;
  • Divergency of diameter and length;
  • Liability to microbiological spoilage;
  • Occurence of intravital (holes, damages) and technological (cuts) defects.

To avoid casings spoilage due to microorganisms affection during long-term storage they are being conserved by salting and drying.

 

 

Calibers: 18/20; 20/22; 22/24; 24/26; 26/28

Sheep casings are delivered of quality categories A, АВ, В.

  • Due to liquid consistency of farce, used for the production of sausages, it is required to use sheep casings of high quality categorie А with minimal frilling.
  • Coarse farce, which is used for the production of semi-smoked sausages let use sheep casings of quality categories АВ and B, what decreases production costs.

Length of bunch: 91,44 meter.

Stage I. Preparation

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. After the soaking the casing must get back to its natural condition and obtain elasticity. To cut down the time for soaking it is allowed to use the water at temperature 40-45 °С.  

Stage II. Stuffing

Casing caliber, mm Meat farce capacity, kg/m
18/20 0,19-0,20
20/22 0,23-0,25
22/24 0,27-0,30
24/26 0,30-0,32
26/28 0,32-0,34

Terms of storage

Being conserved, the natural casing can be stored in barrels at temperature 6-8 °С for a year.

Bear in mind

While ordering sheep bungs for sausge products from liquid farce it is better to take sheep bungs of А quality type. If coarse farce is used for production, then АВ or B qualit type casing will suit, becaue the quality of sheep bung is designated firstly by degree of porosity.

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