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.

If you need it, write us to receive more information: info@unitedcaro.com