•  Hydratation

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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