HACCP edible popular salted hog pork casings caliber 30/32mm 0.8m up per end
1.Soak in warm water for 5-6 hours.
2.Wash repeatedly with clean water, wash off all salts, until the casings restored to the original casings.
3.Choose the corresponding discharge tube of sausage filling machine to the different calibers. The diameter of the discharge tube is generally required to be 3-4mm smaller than that of the casing.
4.String the sausage casing, that has been free of salts and back to the original state, onto the discharge pipe of the sausage filling machine, tie the ending and start to produce sausage.
We could supply you all calibers and grades of natural salted hog casings.
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