Recommendations for optimal hydratation
Sheep Casings
- Salted hanks: 30 minutes in water at 30-35ºC
- Brine hanks: 20 minutes in water at 30-35ºC
- Tubed: 1 hour in water at 30-35ºC
Hog Casing
- Salted hanks: 45 minutes in water at 30-35ºC
- Brine hanks: 30 minutes in water at 30-35ºC
- Tubed: 1 hour in water at 30-35ºC
Beef Casings
Salted hanks: First, from 2 to 4 hours in cold water, after 10 to 20 minutes in water at 30-35ºC before stuffing.
Dry Casings
Tubed and laminated: 5 minutes in warm water before use.
Hog Caps, Fatends and Bladders
Salted hanks: First, 30 minutes to 1 hour in cold water, after 5 to 10 minutes in water at 30-35ºC before stuffing.
Indications to take into account
- Water temperature of soaking cannot exceed 35ºC.
- Never pour hot water directly on casings, as it can deteriorate the tissues.
- Do not mix the desalted casings in the original containers, as the rest could be damaged.
- Drain, add fine salt and put in cold.
- Keep casings in a cold chamber to avoid dirt and dehydration.
Disadvantages of excessive soaking
- It increases the waste rate and affects the bacteriological quality of all casings.
- It increases the risk of putrefaction once the sausages are hung to dry.
- It increases the actual caliber of the hog casings.
- It causes breaks.
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