Collagen Casing for Western Sausage

-Stuffing:

Twist: 2.3-2.5 circle

Stuffing speed :

Caliber ≤φ20, not more than 500 sausages per minute.

Caliber ≥φ21, not more than 400 sausages per minute.

Do not overfill, not exceed 1mm over nominal caliber is recommended.

-Cooking

Dry: caliber(≤φ20), 65℃, 25-30 min, caliber(≥φ21), 65℃, 35min.

Cooking: caliber(≤φ20), 76-78℃, 30 min; caliber(≥φ21), 78-80℃, 40min.

The casing will not broken during the normal cooking process

Good cold storage performance.

Not shrink with refrigerated storage.

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