Hog Casing Preparation - (back to top)
Salted Casings
1. Rinse salt from casings with fresh water.
2. Put casings into lukewarm water for 24 hours. Massage casings and separate strands to prevent dry spots.
3. At the stuffing table, place casings into fresh warm water.
4. Run water through the casing as you are putting them on the stuffing horn.
5. For best results soak casings overnight in cool water, then follow steps 3 and 4.
Slush Salt Casings
Follow same steps as the Salted casings. Do not soak overnight.
Net Pack Casings
Regular
1. Rinse casings in fresh water.
2. Put casings into a container of lukewarm water for 30 minutes.
3. Run water through the casing as you are putting them on the stuffing horn.
Pre-Flushed Vac Pack Casings
1. Rinse casings in fresh water.
2. Put casings into a container of lukewarm water for 30 minutes.
3. Run water through the casing as you are putting them on the stuffing horn.
Tubed Casings
Regular
1. Rinse casings in fresh water.
2. Put casings into a container of lukewarm water for 2-4 hours. Massage casings to prevent dry spots.
3. At stuffing table, place casings into fresh warm water.
4. Apply the plastic tube, with shirred casings, onto the stuffing horn. Pull the back end of the casing off the tube about 4". Hold onto the shirred casing with your hand and pull the plastic tube out and begin stuffing.
5. For best results soak casings overnight in cool water, then follow steps 3 and 4.
Sheep Casing Preparation - (back to top)
Salted Casings
1. Rinse salt from casings with fresh water.
2. Put casings into a container of lukewarm water.
3. Run water through the casing as you are putting them on the stuffing horn.
4. Ready to stuff.
Preflushed
1. Rinse casings with fresh water.
2. Put casings into a container of lukewarm water.
3. Ready to stuff.
Tubed Casings
1. Rinse salt from casings with fresh water.
2. Soak 1-2 hours in 100°F (37.77° C) water. Never over 105° (40.5°C).
3. Ready to stuff.
Beef Preparation - (back to top)
Salted
1. Rinse salt from casings with fresh water.
2. Soak in cool water overnight.
3. Run water through the casing as you are putting them on the stuffing horn.
4. Ready to stuff.
Preflushed
1. Rinse casings with fresh water.
2. Put casings into a container of lukewarm water.
3. Ready to stuff.
Plastic Preparation - (back to top)
Adva Plastics can be stuffed dry or soaked. Soaking increases casing expansion to achieve maximum diameter potential.
Soaking
If soaking in water, use water at room temperature or not more than 77° F or 25° C for 20 minutes (approximately 45 minutes for shirred casings). Longer soaking time will not improve performance nor have any negative effects. Make sure casings are completely submerged in the water and the water gets inside the casing to soak evenly. If soaked casings are not to be used right away, store them in a sealed plastic bag or in the soaking water.
Stuffing
It is important to stuff ADVA 5120 & 1120 to the recommended stuffing diameter (RSD). Stuffing too loose can create wrinkled product after cooking and cooling. Over stuffing can cause breaking during stuffing or cooking.
Clipping
It is crucial to use the right clip size. Too large a clip can cause slippage, wrinkles and jelly pockets. Too small a clip can cut the casing and cause breaks during stuffing or cooking. Ask your DeWied representative for the recommended clip size to use. Make sure clipper is well maintained, functioning properly and free of rough or sharp edges.
Cooking
The same cooking cycle as used for fibrous casings can be used. As there is no moisture loss with ADVA 5120 & 1120, slightly higher internal core temperatures can be achieved for increased shelf life and pasteurization. It also means additional liquid may not be necessary in the formulation.
Cooling
After cooking, cool the product with water. Interval showering
How To Use
In order to provide adequate flexibility and increased breakage resistance during stuffing, fibrous casings (Regular, Peelable, Barrier and Protein Coated) must be soaked in water prior to use. Minimum recommended soaking time is 30 minutes and maximum 8 hours in water at 80° to 100° F (27° to 38° C).
Shirred casings should be soaked for approximately one hour in 80° to 100° F (27° to 38° C) water.
Storage and Handling Instructions
Store in a cool, dry location away from steam pipes, hot storage areas or direct sunlight. Best storage temperatures are 40° to 75° F (4° to 24° C). Keep sealed in original containers until ready to use. Keep stock fresh by using oldest stock first. Store containers with shipping label showing.
Hukki Preparation - (back to top)
Traditional Hukki
Cut Pieces: Dip in cold Water
Casings With Netting: Keep some centimeters of the open end dry. This will help to get all strings of the netting under the clip when closing the end.
Hukki Daisy Slice Plastic
Soaking: Soaking before use, soak in water at the temperature of up to 25°C for approximately 10 –15 minutes (approximately 30 minutes for shirred casings)
when soaking, the whole casing should be immersed in water.
Hukki Daisy Slice Fibrous
Soaking: Allow the casings to soak in lukewarm running water for about 10 minutes -
Shirred casings should soak for 30 minutes. They will then be sufficiently flexible for optimum performance in every phase of processing.
Hukki Daisy Slice Collagen
Soaking: Soaking before use, soak in water at the temperature of up to 25°C for approximately 2-3 minutes. Shirred casings should soak for approx. 15 minutes
When soaking Cut pieces with clip and loop, keep the open end dry.
Collagen Preparation - (back to top)
DeWied Pro SDC and Pro Fresh Edible Collagen
Specialized Packaging
Collagen Casings are specially packaged in a heated sealed poly bag to "lock in" freshness. This product is packaged in caddies within master cartons.
Storage - No refrigeration is needed. Casings should be stored in a dry area 40°-60° F (5°-15° C) away from direct heat. Boxes should not be opened until ready to use (no soaking required). The casings must be stuffed in the same direction as the box opens. When stuffing, do not overfill. Our tight size control will allow you to achieve desired weights. Collagen Casings can be used with any modern filling machine. The condition of the machine and filling horn must be maintained for optimum casing performance.
Linking
Use linking equipment designed for maximum production. Casings can be used for high speed linking.
Cooking Instructions
Fresh Sausage
Pan Fry - Cover bottom of pan with 1/16" (2mm) of water. Steam fry and then brown. Approximate cooking time: 20-25 min.
Baking - Place in drain tray and bake in slow oven at 300°-330° F (150°-165° C) until brown. Bake approximately 30-40 min.
Deep Fat - Set deep fat fryer thermostat at 345°-355° F (175° -180° C). Links should be cooked and browned to internal temperature of 160° F. Thawed links take 2.5 - 3 min. and frozen links 5-7.5 min. Frozen precooked links are ready in minutes.
Grilling - Set grill at 300°-320° F (150°-160° C). Grill for 10-12 min. until links are browned and fully cooked to an internal temperature of 160° F. Frozen precooked links are ready in 3-5 minutes.
Processed
Simmering - Simmering - Bring water to a boil, drop in sausage, cover and remove from heat. Allow sausage to heat for 5-8 minutes.
Grilling - Place on grill over moderate heat and turn frequently to avoid charring. However, some charring and splitting is expected and desired by consumers.
DeWied Pro-Deli and Pro-Ring Inedible Collagen
Store in a cool, dry place, protected from direct sunlight. Warm environments dry out casings and make them brittle
Recommend opening boxes in humid surroundings 24-48 hours before use to absorb ambient humidity for best pliability
Before filling casings, soak in 10-15% brine solution (made with common salt) for a minimum of 30 minutes but not more than 24 hours. An increased salt concentration in brine and longer soak time increases casing strength but too much reduces casing adhesion to meat during cure. Brine temperature should be 22-25° C (72-77°F).
The combination of time, temperature and salt concentration can be varied to adapt casing performance to process requirements.
Cellulose Preparation - (back to top)
Once the carton is opened, the caddies must be properly stored to prevent them from loss of humidity, very important during its later use.
Never leave open cartons unprotected. All caddies must be covered with protective plastic film until they have been consumed.
The casings, when dried, change their properties becoming fragile and brittle, not performing appropriately during stuffing, generating some unusual breakage.
Cellulose casings must be kept in a place where relative humidity and temperature are stable or controlled.
Relative humidity 60/70%
Temperature 60°-75° F (15.5°C - 23.88°C)
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