Smokable Sausage Casing
Specifications
it is smokable nylon casing made from polyamide.advantage: less loss than collagen casing and cellulose casing after boiled.
As the leading professional manufactuer of plastic sausage casings, we focus on quality and its stability.
basic features:
| name | application | processing method | width | overstuff |
| smokable nylon casing | for smoked sausages | single layer extruded | 30-180mm | 5-10% |
How to use:
1. soak for 30 minutes in warm water(appx. 45°C)
2. filling
3. cooking and boiling in hot water(appx. 95°C)
4. smoke in the fumigation tempreture about 90°C up.
Thanks for your consideration.
Best regards,
Mike Meng
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