Polyamide casings are usually used in preparation of scalded meat produces, such as head cheese, liver pudding, ham, mett, spam, bologna sausage or black pudding. Thanks to these casings your sausages will take on the proper shape and texture. We particularly recommend it to beginning ham and sausage makers. In order to use the polyamide casing, you need to soak it for 15 minutes in water at a temperature under 40°C. It should completely submerge in water. Then fill it tightly with meat, tie up and process according to the recipe. It is of utmost importance to cool this casing with air and not in water. We encourage you to make a purchase - you will get polyamide casings at a competitive price in our online store.

Thermal resistance: 125°C

Dimensions: diameter: 7.3 cm;Length: 800 cm

Manufacturer: Biowin

• Width (diameter): 7.3 cm
• Length: 800 cm
• Material: polyamide