Small sausagesa and shpikachki;
Cooked and liver sausage;
Prefabricated product (sausages for grill, fried sausages, shish-kebab sausages etc.).
Advantages of natural casing:
Natural casing has a range of disadvantages, such as:
To avoid of casings damage due to microorganisms while long-term storage there are conserved by salting or drying.
Hog casings are delivere of quality category Extra in bunches of 90 meters.
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.
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|