Sausage Making Casings Edible Collagen Casings Dry Pig Sausage Casing

Sausage Making Casings Edible Collagen Casings Dry Pig Sausage Casing
Specifications:
Name: Ham Sausage-Making Casing
Condition: 100% Brand New
Color: White
Length: approx.   3m/118inches
Diameter: approx.   32mm/1.25inches
Production Way Reference:
1.   Soak the casings in cold water to soften them and remove the salty taste for later use.
2.   Mince the lean meat and cut the fat into 1 cm square pieces.
3.   Put all the seasonings into the lean meat filling and fat granules, and stir together.
4.   Use a funnel to pour the mixed meat into the casing, use a needle to poke holes in the intestines to release air, and squeeze to fill it up with your hands.   When it is 12-15 cm long, use a string to tie the two ends.   Prison, and so on while filling, until filling the whole intestine.
5.   Rinse and fill the sausages, hang them on bamboo poles in turn for exposure or baking, usually for 5 sunny days, then remove them, put them in a cool and ventilated place, and hang them for a month.

Packing List:
1*Sausage Casing

Note:
Please accept that there is a color difference in the product due to lighting effects and photographing angles.
The product size has a tolerance due to hand measurement.