- Semi-smoked sausages.
Advantages of a natural casing:
Natural casing has a range of disadvantages, such as:
To avoid casings spoilage due to microorganisms affection during long-term storage they are being conserved by salting and drying.
Sheep casings are delivered of quality categories A, АВ, В.
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|
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.