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Beef middles – 40-43 mm | for sausages

8,99

In stock

(1 customer review)

A widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well.

In stock

SKU: 11 Category:
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Description

What are beef middles?

Beef middles are made from the intestines of cattle. They are part of the small intestine. You use them for making sausages.

What do you use beef middles for?

Beef middles are a widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well and can be smoked and mold-fermented. Not for fresh saugages.

Content

  • sold per 2 meters
  • diameter: 40-43 mm
  • stuffing capacity: around 1+ kg per meter
  • salted and vacuum sealed
  • store in the refrigerator
  • desalt several hours in fresh water
  • shelf life about 8-10 months

Recommended reading on making your own (dry cured) sausages and charcuterie

Online English spoken sausage making workshoplearn how to make dry cured sausages at home

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

1 review for Beef middles – 40-43 mm | for sausages

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