Collagen Casings contain the attributes of both natural and fibrous casings. They have been developed primarily for use in products such as fresh pork sausage and pepperoni sticks. They are uniform in size, relatively strong and easy to handle. The larger diameter flat style casings are used for the manufacture of dry sausages, because they are permeable and will shrink.
Collagen Casings
should be stored in a cool, dry location at 40-70° F. The over-wrap
should not be unsealed until the casing is ready to be used. Likewise,
any casing that is leftover to be used at a later time should be
resealed to retain proper moisture levels. If the casing is properly sealed
and maintained in optimal conditions, the shelf-life of the product is
two (2) years.
Edible casings work best for products that will be cut to length and not tied or twisted. (such as snack sticks and breakfast links).
Do not soak the edible collagen casings in water or get them wet.
Non-edible larger flat style diameter casings may be soaked in water for a few minutes and are usually tied.
Used to make salami, ring bologna or for the manufacture of dry sausages, etc.
Select edible and non-edible links below to narrow your choices.