Protein lined casings 38-50 mm
Protein lined casings 38-50 mm
I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?
Maybe not the right place to post
Thanks...charlie
Anyone have a source for this?
Maybe not the right place to post
Thanks...charlie
Bob, Thanks. The reason I was pursuing this, is that a couple of markets I go to have these smaller diameter salami's that are wrinkled like they were protein lined. I was thinking that it might shorten my curing time with the smaller diameter. Reason being I sometimes have to leave my place for work and the window of opportunity is sometimes short.
Thanks
charlie
Thanks
charlie
Just have have an enquiring mind and do a little digging on the internet. Take a look at stes such as the following:Bob K wrote:Curios to know how to do that. Distributors only list as Collagen edible or not.However there are so many collagen products and variations out there, so you need to determine the suitability from the manufacturer's specs.
http://www.nittacasings.com/collagen/ed ... processed/
http://www.globecasing.com/artificial_s ... age_casing
http://www.devro.com/our-products/collagen/
You can email and enquire about which products are suitable or specifically developed for dry cured products. The seller should also be able to advise you on this and sell you the product for your specific sausage.
Re: Protein lined casings 38-50 mm
Are you talking about fibrous protein coated?muxmun wrote:I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?
Maybe not the right place to post
Thanks...charlie
No one should see how laws or sausages are made. To retain respect for sausages and laws, one must not watch them in the making. The making of laws like the making of sausages, is not a pretty sight.
Might try these:
https://store.butchersupply.net/protein ... p2796.aspx
They say 1 inch (25mm), but really stuff more like 1.5-1.75 inch 40-45mm.
https://store.butchersupply.net/protein ... p2796.aspx
They say 1 inch (25mm), but really stuff more like 1.5-1.75 inch 40-45mm.
Hello jcflorida and welcome to the forum. Great to have you aboard. Thanks for the protein lined casing recommendation and for the heads up about the retailer. I added Southern Indiana Butcher Supply to the list of member recommended sausage supply outlets in the US. http://wedlinydomowe.pl/en/viewtopic.php?p=1731#1731