Edible Collagen Casings Dry Pig Sausage Casing Tube For Sausage
Click Image for Gallery
Edible Collagen Casings Dry Pig Sausage Casing Tube for Sausage Maker Machine,14m28mm
- The collagen casing can be used for fresh or smoked sausages. They are made from pig intestine.
- How to use: warm water soak for 2-3 minutes to use, enema machine can be directly set to use.
- PERFECT for deer or beef snack sticks. Designed to allow smoke to permeate the meat to increase the flavors of sausage
- Collagen casings are elastic -- they will shrink with the product. Permeable to smoke and moisture. Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F).
- Caliber:28mm, after you made a sausage, diameter is about 2.3cm.