Carnivore Collective Netted Salami Casings 50mm x 550mm

Description

Carnivore Collective Netted Salami Casings 50mm x 550mm

*Registered Postage Australia Wide
*International Postage UNAVAILABLE for this item

Company Information:

Sustain your family and traditions with Carnivore Collective.

Game harvesters, home butchers, salami makers, chefs and commercial customers will love our high quality range of meat processing products. Thoughtfully designed with longevity and performance in mind, you will also find our range practical and economical.

Join the collective today and help inspire the next generation.

Description:

These quality German made netted Fibrous casings are clipped, looped and tied at one end. They are primarily used for the production of dry sausage like smoked, air dried or salami with mould. Sometimes the best and only way to make a truly uniform, consistent and unique salami or 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.

The Carnivore Collective Salami casings come with the benefit of being pre-netted. The casings are available with red or white netting. Salami netting is used to ensure the salami is held tightly and to keep a constant even pressure around the salami as it shrinks during the drying and curing process. It also saves you time continually having to retighten the support twine.

Benefits of Carnivore Collective Casings:

• Netted: These casings come pre-netted. Available with red or white netting.
• Peeling: There is no other casing that can you can peel as easily.
• Super Strong: Allow for very hard stuffing providing extremely uniform strict calibre and longer log lengths
• Faster Maturation: Breaths better resulting in Reduced Drying fermentation time and better flavour development
• German Made 

Measurements:

Single Salami Casings Measure:

• Ø50mm x 550mm (filled) or 70mm flat
• Holds approx 900gms-1.1kg meat each per casing

Soaking Time:

• Pieces: Soak approx 10 minutes, with 10-15% cold salt-water solution.
• Shirred: Soak approx 20-30 minutes, with 10-15% cold salt-water solution.
• Bundles: Soak approx 20 minutes, with 10-15% cold salt-water solution.

Please Note: This is a guide only and no liability is accepted for customer specific applications (for example: temperature and time profile during products ect.)

Storage & Shelf Life:

• Shelf Life: 12 month shelf life after shipping
• Storage: Store cool and dry, protect from frost and direct sunlight

If you are interested in these Carnivore Collective Fibrous Netted Salami Casings 50mm x 550mm, please see other salami making supplies
Salami Making

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