Smoked sausage casing

Type:Smokable nylon casing made from polyamide.

Application:For smked sausages.

Characteristics:The casing can be overstuffed 10%-15% due to the high strength.The color of the sausage

is similar with collagen casing and cellulose casing.

Advantage:Less loss than collagen casing and cellulose casing after boiled and cooked.Almost no weight

loss.Good appearance of the product.Moisture barrier protection provides extended shelf life for

the product.Substitute for natural casings,long shelf life in summer.

Colours:Transparent,light smoked brown,deep smoked brown,other colours upon requests.

Flat width:30mm-350mm.Clipping upon requests.

Processing:Soak for 30 minutes in warm water(appox.45℃).Do not prestick.Smoked after stuffing and boiling

Under the temperature more than 90℃.