Natural casings are made from the intestines of meat animals. Sheep casings are the smallest,ranging from % inch (18 mm) to more than 1 inch (25 mm) in diameter.They are used for breakfast links, frankfurters, and similar sausages. Hog casings are medium-sized, about 1 to 1/2 inches (3 to 4 cm) in diameter, depending on what part of the intestines they are taken from.They are used for many popular fresh sausages, such as Italian sausages and fresh bratwurst. Beef casings range in size from the so-called beef round, about 1 /4 inches (45 mm) in diameter, through beef middles, 2/2 inches (63 mm), to the large beef bung,more than 4 inches (100 mm) in diameter.

Natural casings are often sold packed in salt. Because of the preservative effect of the salt, the casings keep indefinitely as long as they are refrigerated. Natural casings are easy to use if they are handled correctly. Before being stuffed, they must be untangled, rinsed, and flushed, and examined for holes according to the following procedure.

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Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

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