Casings for moulded meat products

Plastic Sausage Casing Processing Instructions:

1. Soaking: Casing shirred or cut pieces should be soaked in COLD WATER for approximately 30 minutes.

2. Stuffing: Casing should be stuffed tightly; 5% to 8% larger than nominal diameter. Never under stuff casing. Clip tightly. Clip should not slip.

3. Cooking: Steam or water cook to desired internal temperature.

4. Cooling: Cool slowly. If possible, utilize an intermittent 2 minute on and 3 minute off showering cycle until internal temperature reaches 115-118 degrees. Otherwise shower continuously for 20 minutes.

5. Storage: We recommend you do not place product in direct airflow from fans immediately after cooking. Cooling too quickly or refrigeration casing before it is cooled down may cause wrinkles. Finished products may be frozen.