Description
- Collagen Casing
- Width of the product: 55mm
- Length of the product: 5mts
- Protein casing for steaming or smoking - also for cold smoking. Collagen Rounds are curved collagen casings designed for bologna, kielbasa, polish sausage and ring sausage.
- Usage: Before filling soak the casing for 15 minutes in 20 degrees in 10-15%solution of salt (half of glass to 1 litre of water). Brewing in maximum temperature of 75 degrees, smoking in 90 degrees, processing with cold smoke max. 40 degrees.
Collagen Casings 55mm – 5mts Protein Casing | Natural Casings | Smoke Collagen Rounds | Collagen Rounds Sausage Casings
