Quality Dry Hog Casing, edible natural sausage casing, factory supply

2. Procesing
1) Checking & acceptance of semi-finished casing:
Documents checking: to check the packing list, disinfection of transport permits, veterinary quarantine certificates, product certification, etc.
Random checks.
2) Clearing: Clear salts and other impurities from the semi-finished casing by clear water to restitution the casing protein
3) Flushing and calibrating: flush the casing, long water for 30cm, curve naturally, calibrating the casing into different
calibers with the special caliber-measurement, 30/32, 32/34, 34/36, 36/38, 38/40, 40/42, 42/44, 44+, and put the casing of the same caliber together
4) Re-flush for checking: re-flush the calibrated casing to recheck its caliber, and grading the casing at the same time. Generally, the casing is graded into 3 different grades: AA, A and AB.
5) Measuring: Measure the calibrated and graded casing, 90m/bundle, and pay attention to the knots.
6) Pickled: Untie the knots, pickle the casing with the special slats and leak halogen for 24 hours, and then roll into bundles.
7) Packing into casks: 30 bundles per layer, 5 layers per cask, then cover the casing with sales, tie the inner PE bag, and put on the cask cover, storage into stock —— ready for sale!