maojin Smoked Collagen Sausage Casings 26MM - 14M
maojin Smoked Collagen Sausage Casings 26MM - 14M
Product details
These collagen sausage casings offer a convenient alternative to natural casings for making sausages, hot dogs, dried sausage and roasted meats at home. Made from bovine dermis, tendon and collagen, they provide a reliable wrapping solution for both hand-filling and machine-filling applications.
Key Features
- Made from bovine dermis, tendon, collagen and microcrystalline cellulose
- 26mm width and 14 metres in length per roll
- Soak for 2–3 minutes before hand-filling, or use directly with machine fillers
- Comes in plastic packaging for storage
How to Use
Soak the casings for 2 to 3 minutes before hand-filling. For large machine fillers, you can use them directly without soaking. Avoid soaking too long, as this may reduce toughness.
Product Details
| Brand | maojin |
|---|---|
| Form | Casings |
| Size | 14 Metres |
Frequently asked questions
How long should I soak the casings before use?
Soak for 2 to 3 minutes. Avoid soaking longer, as this may reduce their toughness.
Can I use these casings with a sausage-filling machine?
Yes. For large machine fillers, you can use them directly without soaking.
What are these casings made from?
They are made from bovine dermis, tendon, collagen and microcrystalline cellulose.