Sausage Casings Edible Homemade Sausage Skin Casing 9.8 Ft Hog Casings for Sausa

Description: Sausage Casings Edible Homemade Sausage Skin Casing 9.8 Ft Hog Casings for Sausa Bullet Points: High-Quality Materials: Made from high-quality edible material, these hog casings for sausage are environmentally friendly, wear-resistant, and durable. They will not deform or damage easily, and they will not affect the taste or smell of your sausages. Create Delicious Sausages: Elevate your sausage-making game with our hog casings for sausages. Choose from Italian sausages, breakfast links, or BBQ-sized sausages- all with our versatile 3-meter casing. Effortless Preparations: You can effortlessly make delicious sausages by soaking Hog Casings in cold water, filling them with mixed meat, tying the ends at 12-15 cm, and making holes using a needle. Store in a cool and ventilated place for later use. Sophisticated Craftsmanship: Boast great workmanship that ensures a smooth texture and no burrs. This translates to a sturdy casing that doesn't break easily, while also making it easy on the hands. The sleek look is easy to maintain, and cleaning is a breeze for extended use. Convenient Storage: Soak Hog Casings for Sausage 2-3 mins before use. Can be directly used in large machines. Highly durable, easy to dry and stored in kitchen spaces. This safe and odorless sausage casing is all you need for sausage making. It comes in a 3-meter length and is easy to use with a comfortable touch. It's also easy to dry and store, making it the perfect addition to your sausage-making toolkit. Specifications: Color: White Product Size: Length about 300cm/118.11 inches Diameter: approx about 3.2cm/1.26 inches Production Method: 1. Soak the casings in cold water to remove the salt and set aside. 2. Mince the lean meat and cut the fat meat into 1 cm cubes. 3. Add all the seasonings into the lean meat filling and fat meat cubes, stir together and stir well. 4. Use a funnel to pour the mixed meat into the casing. Use a needle to make holes in the intestine to release the air, and squeeze it with your hands to fill it up. When the filling is 12-15 cm long, tie the two ends firmly with a string. , pour and prick in this way until the whole intestine is filled. 5. Rinse and fill the sausages, then hang them on poles in order to expose or bake. Generally, they are exposed to the sun for 5 sunny days, then removed, placed in a cool and ventilated place, and hung to dry about for a month. Packing List: 1* Casing for Sausage Making Note: Due to different lighting and screen settings, the item color may be slightly different from the picture. Due to different manual measurements, please allow a 1-2cm difference in size. Payment should be completed within 2 days after auction closed, or unpaid dispute will be filed for an closing auction. An unpaid case will be filled after 4 days ● We strive for 100% customer satisfaction ! ● Positive Feedback is very important to us. ● We hope that you contact us immediately BEFORE you give us neutral or negative feedback, so that we can satisfactorily address your concerns. ● We promise to offer the lowest price and high quality produce. Our working time: Monday to Friday (9:00 am to 18:00pm)(Beijing Time) Saturday (9:00 am to 12:00am),except International Holiday. Dear buyers : ● Welcome to my store ! ● Your satisfaction is our top goal,we appreciate your patronizing. ● If you have any questions, please contact us before leave negative or neutral feedback, we will try our best to solve the issue to your satisfaction, thanks ! ● If you are satisfied with our service, please rate the details of the transaction (Detailed Seller Ratings) on eBay. ● Please always talk to us via ebay Message. ● We appreciate your business and look forward to growing our e-Bay sales with satisfied customers.

Price: 9.53 USD

Location: Dayton, New Jersey

End Time: 2024-10-04T19:50:37.000Z

Shipping Cost: 0 USD