A Beginners Guide To
Tips for choosing the Right sausage casings and a reliable supplier
Making high-quality sausage requires the use of sausage casing. Sausage doesn’t need a pocket to be stuffed inside of. Your finished product must be edible, have a great texture, and be processed consistently, all of which are guaranteed by the casing. The sort of casing used depends on tradition, processing technique, size, and components. With a wide range of uses and sizes, many sausage casings are made of natural collagen, fibrous material. The various choices include:
The first type is manufactured collagen. This animal collagen normally comes from beef hides. It is first made soluble, then changed into an even collagen tube in different sizes. They have some properties as natural casings and require proper processing treatments to be permeable and tender. However, manufactured collagen casings are more uniform and consistent than natural casings. These casings are designed for certain product applications. If you want fresh sausage casings, the manufactured collagen casing is a great option because there is no high-humidity cooking process involved.
The natural casings; these are developed from the submucosa that comes from the small intestines. This is a layer or a part of the intestine with naturally occurring collagen. This casing has been used for many years and is one of the oldest strategies for making sausages. This type of casing is tender, flexible, easy to stuff, and strong enough to hold up to the processing in the smokehouse. Whether you need hot dogs, brats, snack sticks, smoked sausage or fresh sausages, you can use this type of casing. The natural casings are packed in a saline or salt solution. The saline solution is manufactured for fast use; therefore, once you rinse the casings, you can use them after about 30 minutes once you soak them in warm water. If the casings are packed in salt, rinse them off, keep them in cold water, and run cold water through them. After one hour, the casing is ready for stuffing. This type of casing can be repacked in salt, kept in a deep freezer, and stored for up to one year.
Another option is moisture-proof casings. Different types of materials are used to manufacture these types of casings. These include nylon, polythene etc., to manufacture the moisture-proof casing. It is mostly used for steam-cooked or water-cooked products. These types of casings are impermeable to smoke and moisture.
If you’re looking doe a casing supplier, there are many factors to consider. These include the cost. Before choosing your casting supplier, make sure you discuss the price. Selecting your casing supplier needs a proper search. Compare the available suppliers and find someone charging you the cost you’re willing to pay.
Consider the quality. The quality of your casing depends on different factors, how the casings are manufactured and the price you will pay for the product. The better the quality of the casing, the higher the cost will be. However, ensure that your casing supplier follows the proper standards and supplies top-quality products.