25 X Fibran Fibrous Casings 83Â X 500mm
Sometimes the best and only way to make a truly uniform, consistent and unique sausage is to use a fibrous casing. While not edible, they produce the same consistent diameter and are made from a fibrous material which can be stuffed tightly and with minimal air pockets.
A fibrous casing generally used to make beef or venison Summer Sausage. The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. They smoke just as brown as a natural casing. Need not be refrigerated. Soak 10-30 minutes in tap water before using.Â
Made in Australia
*Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
*Cooking temperature up to 78 degrees.
*Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
*Cooking temperature up to 78 degrees.
| Weight | 250 g |
|---|---|
| Dimensions | 30 × 27 × 2 cm |
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