An excellent smoke and moisture permeable casing that is suitable for many different types of sausages.
Permeable cellulose casing – 90 mm – for sausages
Permeable cellulose casing – 90 mm – for sausages is an excellent smoke and moisture permeable casing that is suitable for many different types of sausages. Smoking, cooking, anything is possible. It can also be used as a casing for dried sausages if you want a larger diameter than the normal pork casing, for example for dry sausages of the southern European type. Can also be used as a casing for all cooked sausages, liver sausages and blood sausages. Extra easy to peel so that your sausage will not be damaged when sliced. The loop makes it easy to hang.
- Material: fibers
- Color: dark orange
- Caliber: 90 mm
- Length: 30 cm
- White loop
- easy to peel
- sold per 5
Recommended reading on making your own (dry cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying cellulose casing for sausages?
Order your cellulose casing for sausages at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage? Ask them in our chat, we’re here to help!
Online English spoken sausage making workshop
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.
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