Tongmaster Premium Natural Hog Casings - 15m Length | 34/38 Diameter | Edible
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- ¥3,400
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- ¥3,400
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- Regular price
- ¥3,400
- セール価格
- ¥3,400
- Regular price
-
説明
Tongmaster Premium Natural Hog Casings
These high-quality, British natural sausage skins from Tongmaster are an essential ingredient for making professional-grade sausages at home or for business use. Hugely preferred globally, these casings are popular due to their ease of use, and they are 100% edible, flavourless, and odourless.
Key Features & Benefits- High quality, British natural sausage skins.
- 100% edible, flavourless, and odourless.
- Supplied salted to ensure freshness and provide a longer shelf life (approx. 18 months when salted/brined).
- Perfect for home, catering, or business sausage making.
- Guide: 5m of casings will use around 4-5kg of sausage meat.
- Brand: Tongmaster
- Ingredients: Hog casing (100%)
- Casing Length: 15 m
- Casing Diameter: 34/38
- Format: Whole
- Country of Origin: Schottland (Scotland)
- Unit Count: 1 count
- Item Model Number: TM01282
Proper preparation ensures the best results when filling your sausages:
- Soak the casings overnight in cold water.
- Drain, then soak in lukewarm water for a further 30 minutes before use.
- Simply slide the casing onto your nozzle using the plastic tape as a guide.
- Remove the plastic tape and begin filling.
After use, flush the casings with water, re-salt them thoroughly, and store them in an airtight container in the refrigerator until your next use.
Casing Diameter GuideThe following table provides a guide for nozzle size and yield:
| Casing Diameter | Nozzle Size Required (or smaller) | Sausages Per LB of meat |
|---|---|---|
| 19mm | 10mm-11mm | 18 |
| 21mm | 11mm-12mm | 16 |
| 23mm | 12mm | 12 |
| 26mm | 14mm-15mm | 10 |
| 28mm | 16mm-17mm | 8 |
| 30mm | 17mm-18mm | 4/6 |
| 32mm | 18mm-19mm | 4/6 |
Achieve professional results in your sausage making with these premium, easy-to-use natural hog casings from Tongmaster.
レビュー
From the Manufacturer
These casings are hugely preferred by many all over the world when it comes to making sausages, although casing material is down to personal preference, these casings are hugely popular for being easy to use.
These casings are 100% edible, flavourless and odourless.
These casings are supplied salted to preserve them and give a longer shelf life.
FAQ
Directions of use:
Soak the skins over night in cold water. Change water to lukewarm water 30 minutes before use . Slide tube over your sausage filler or slide casings off onto the nozzle and fill. After use, flush the casings with water, re-salt and store in an airtight container and refrigerate.
What is the shelf life of natural casings?
Salted casings or casings in brine: Approx 18 months.
How do I keep any unused casings?
If you have any unused casings then cover in salt and store in an airtight container and refrigerate.
Additional information
As the casings are a Natural Product do not worry if the colour of the casings varies. Our casings are flushed and cleaned thoroughly before distribution to customers. If you receive these casings and find that they have a strong odour , this is merely a gas build up in the container.
Casing Diameter......Nozzle Size Required (or smaller).....Sausages Per LB of meat
...........19mm..................................10mm-11mm.....................................18
...........21mm..................................11mm-12mm.....................................16
...........23mm..................................12mm..................................................12
...........26mm..................................14mm-15mm.....................................10
...........28mm..................................16mm-17mm.....................................8
...........30mm..................................17mm-18mm.....................................4/6
...........32mm..................................18mm-19mm.....................................4/6
How to use our natural sausage casings!
Step 1: Prepare casings.
Remove the casings from the packaging and rinse well.
Fill a container with cold water and submerge the skins, leave to soak overnight.Product Video
