Edible Collagen Casings Dry Pig Sausage Casing Tube for Sausage Maker Machine,14m28mm
Brand: ECYC
Color: A01: 1 Pack
<br/> Features:<br/> 100% Brand new and high quality! <br/>The collagen casing can be used for fresh or smoked sausages. They are made from pig intestine. <br/>PERFECT for deer or beef snack sticks. Designed to allow smoke to permeate the meat to increase the flavors of sausage <br/>Collagen casings are elastic -- they will shrink with the product. Permeable to smoke and moisture. Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F). <br/>There is no preparation necessary. Just put them on your stuffing tube and before you know it you will have uniformly sized sausages! <br/>How to use: warm water soak for 2-3 minutes to use, enema machine can be directly set to use. <br/>Caliber:28mm, after you made a sausage, diameter is about 2.3cm . <br/> <br/>Specifications:<br/>Type: Meat & Poultry Tools <br/>Meat & Poultry Tools Type: Basters <br/>Certification: CIQ,CE / EU <br/>Item Type: Edible Collagen Casing <br/>Material: Pig Intestine <br/>Pig Sausage pipe Length: 14m <br/>Caliber: 28mm <br/> <br/>Package included:<br/>1 Pack of Edible Collagen Casing <br/> <br/>Note:<br/>Due to the different monitor and light effect, the actual color of the item might be slightly different from the color showed on the pictures. Thank you! <br/> <br/>If you have any questions,please don't hesitate to contact us directly. <br/>We will always strive to put our 100% to resolve your issue and delight our customers. <br/>ECYC is a trademark protected by the US Trademark Law.<br/>
The collagen casing can be used for fresh or smoked sausages. They are made from pig intestine.
How to use: warm water soak for 2-3 minutes to use, enema machine can be directly set to use.
PERFECT for deer or beef snack sticks. Designed to allow smoke to permeate the meat to increase the flavors of sausage
Collagen casings are elastic -- they will shrink with the product. Permeable to smoke and moisture. Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F).
Caliber:28mm, after you made a sausage, diameter is about 2.3cm.