Southern Indiana Butcher

Manufacturing Process

Fibrous casings are produced by forming a continuous tube from a special type of paper which is impregnated with regenerated cellulose. They are permeable to smoke and used for a wide range of applications including boneless hams and cooked or dried sausages. They are especially well suited to the manufacture of products which are intended for slicing.

Applications

• Regular casings for applications where casing release or adhesion requirements are not critical.
• Meat Cling casings for adherence to products throughout processing. Ideal for products sliced in the casing. Gives an “old world” wrinkled appearance on chub products.

Features

• Excellent for all processed meats.
• Uniform and tight diameter control for increased yields.
• Flexible and strong to handle stress from stuffing, cooking and other processes.
• Smoke transfers well through the casing where in-house application is desired.
• Diameter sizes from 33 mm to 240 mm.
• Kosher certified.

Storage And Handling

Store Fibrous casing in a cool, dry place away from steam pipes or hot storage areas. Casing should remain sealed in original containers until it is ready for use. Keep stock current by using the oldest stock first. To avoid possible damage, do not use knives, sharp instruments and hooks to open cartons.
If the casings are exposed to freezing temperatures during transport or storage, they should be held at temperatures between 55° to 75° F (12° – 24° C) for at least two days before being used. Very cold casing would be likely to break during stuffing

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Fibrous Casing Size Spec Sheet