Description Natural Spooled Chipolata Casing – Sheep Casings (select size) Chip Skin – chips skins Each Bundle is supplied in a sealed vacuum bag across 3-5 clear plastic spools, with a curing salt. Packaging: Plastic crates and soft packaging, buckets and casks comply with current Materials and Articles in Contact with Food Regulations. Manufacture and process: All goods manufactured following compliance with EC regulations 852/2004, Hygiene of Foodstuffs, 853/2004, Hygiene Rules for Foods of Animal Origin Intended for Human Consumption and all other applicable legislation and subsequent amendments. BBE / Traceability 6 months from the date of dispatch (DD/MM/YYYY). Goods are traced using batch and production number. Storage Recommendations Ambient temperatures. Recommended 12°C (±3°C) In cool dry conditions, away from direct sunlight. Instructions for Use 1. Rinse salt from casing with fresh water. 2. Soften casings by soaking in cold water for approximately 12 hours. 3. 30 minutes prior to stuffing, place casings in tepid water (30-32°C). 4. When casings are submerged in water, gently hand massage them to separate the strands and prevent dry spots, which may adversely affect the stuffing process. Choose From 20-22mm, 60 Meters – this product will yield 22-27lb of sausages. 22-24mm, 80 Meters – this product will yield 40-45lb of sausages.
