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Traditionally used for:
- Frankfurter and Wieners
- Snack Sausage
Sourced from major markets such as Australia, New Zealand, North America, Middle East and China.
DeWied Sheep Casing Types
Fine emulsion grade
Traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. Ideal for frankfurters and wieners. Fine emulsion grade is also referred to as AA, A or FQ grade.
Coarse emulsion grade
Traditionally used for coarse emulsion sausages. A coarse emulsion is made using a grinder plate with 1/8th inch (3mm) holes or larger. Course emulsion grade is also referred to as AB, B or PQ grade.
Very coarse emulsion grade
Traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also referred to as BC or C grade.