Fibrous casings

coming soon

These mahogany colored casings are manufactured for smoked, cooked or dried products with excellent permeability for smoke penetration and moisture evaporation.

They are strong to hold form without tear-dropping when hung. Easily peeled for slicing or further packaging. Ideal for bologna, salami and summer sausage.

Each casing will stuff about 3 pounds of sausage mixture.

This was formerly the casing used for the production of cooked sausages and products where the prevention of moisture loss was important.

Today most manufacturers of fibrous casings are decreasing their production and availability of this casing because less expensive and more versatile plastic casings have replaced it.

These fibrous mahogany colored casings are semi-permeable allowing moisture exchange and transmission of smoke through the casings to the product. The exceptional uniformity and excellent strength make them ideal for many applications.

How to Use:
In order to provide adequate flexibility and increased breakage resistance during stuffing, fibrous casings must be soaked in water prior to use.

Minimum recommended soaking time is 30 minutes and maximum 8 hours in water at 80º to 100º F (27º to 38º C).

Storage and Handling Instructions:
Store in a cool, dry location away from steam pipes, hot storage areas or direct sunlight.

Best storage temperatures are 40º to 75º F (4º to 24º C).

Keep sealed in original containers until ready to use.