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1.Tougue 2.Gullet 3.Stomach 4.Hog Casing 5.Bug Cup
6.Chitterling
or Hog Middle 7.Afterend 8.Fatend or Hog Bung 9.Bladder |
Hog Casings are used for Cooked Sausage. Country Style Sausage,
Fresh Pork Sausage, Pepperoni, Italian Sausage, large Frankfurters,
Kishka, Kielbasa and Bratwurst...to name just some of the best-selling
items.
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Hog
Casings - unstuffed, shown in hanks,
tubed, and in tubs; also shown are examples of stuffed
hog casings |
Hog
Casings are also sold in bundles called "shorts." Shorts
are 1 to 2 meter lengths and usually classified as 35mm and
up or 35mm and down. NOTE: "Green Weights" refers
to the weight of a stuffed casing, prior to cooking or smoking
, per 91 meter lengths.
HOG
CASINGS by Bundle or Hank |
Range
of Diam
mm. |
Approx.
Capacity/Bundle
--Green Wt.kg |
Product Examples |
30 |
41 kg/down |
Pork Sausage |
30-32 |
41-45 |
Frankfurters, Italian Sausage |
32-34 |
45-48 |
Pork Sausage, Bratwurst,
Frankfurters, Italian Sausage |
34-36 |
48-52 |
Pork Sausage,Bratwurst,Frankfurters, Italian
Sausage |
36/38 |
52-57 |
Smoked Sausage, Pepperoni,Bratwurst,ItalianSausage |
38/40 |
57-61 |
Smoked Sausage, Kielbasa, Pepperoni,Rope
Sausage |
40/42 |
59-63 |
Smoked Sausage, Kielbasa, Pepperoni,Rope
Sausage |
42/44 |
61-64 |
Smoked Sausage, Kielbasa, Pepperoni,Rope
Sausage |
44/+ |
68kg/up |
SpecilalityItems |
Green weight: Stuffing capacity before cooking or smoking
per 91 meters length
Supply units for hog casings
Supplied in hanks or bundles
Length:Standard 1 hank=100 yard=91meter;or by buyers¡¯ requirement
Lengths are measured manually, when the casings are wet.
Packing of hog casings
In dry salt or brine pack in barrels of 150 hanks
Pre-flushed pack in barrels
Soft or hard tubed pack in barrels
Preparing to stuff hog casings
First, rinse with fresh water. Then, soak in 30-32¡ãC water
for at least thirty minutes prior to use; soaking over night
is also quite typical.
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