Premium quality All natural beef intestine casings are made and processed in Australia.
This pack contains around 18 metres of sausage casing and will fill with approx 15kgs of sausage meat. Extra wide, 55mm,
Hog casings make the best eating and cooking sausage, these skins will expand and contract during cooking which reduces the chance of bursting.
USAGE: Simply pull out the quantity you need and soak them in water for several hours to rinse off the salt and rehydrate the casings. Run water through them, using the end of your tap. Re-salt any remaining casings and put them back in the bag and refrigerate.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.