Pale 4-m dry collagen sausage casings - for scalding and smoking - 55 mm in diameter is an universal product for home preparation of sausages of different kinds. You may use it both for hot and cold smoking, as well as scalding. It is indispensable in production of the Krakauer, ham, Zywiec and long maturing sausages.

Dry collagen sausage casing is durable, resistant to a wide range of temperatures and easy to use. This product is certified by the National Institute for Public Health permitting for direct food contact. Soak it in a solution of warm water with salt (1 cup of salt per 1 litre of water) before use. It can be scalded at maximum 75°C, hot smoked at 90°C or cold smoked at 40°C.

One package contains 4 m of pale dry collagen sausage casings - for scalding and smoking - for sausages up to 55 mm in diameter.

• Width (diameter): 55 mm
• Length: 4 m
• Material: natural collagen