super ganda nyaa!!!! tamang tama sa longganisa silyadong silyado pag kaka repack thanks sa seller lagi akong nag oorder dito!!!! siguro mga 4Γ na! ganda nya matagal ma punit!!!! thankss 5 star aa sakenπ«Άπ«Άπ«Ά
March 27, 2024
S**e
Item: 42/44 Long/Long
Ok sya.. mali lng aq ng size na napili.. hehe!! Kaya umorder ulit aq ibang size nman..
August 30, 2024
V**a
Item: 26/28 Long/Long
Ok po ung item
January 26, 2025
d**h
Item: 26/28 Long/Long
Ok na ok, matagal ko na dang ginagamit sa longganisa small business ko . 1 year na..
October 2, 2024
L**H
Item: 26/28 Long/Long
I love and dto na AKO laging mag order
1000000 πͺπͺπͺπͺπ₯³πππππ
August 10, 2024
s**a
Item: 26/28 Long/Long
thank you sana sa susunod na order ko ganun parin ang size. Thanks a lotπ€
Step 1 - gently break apart strands while still in net. Rinse in fresh ambient temperature water to take off all visible salt. Gently massage casing in water to allow water to rinse off salt in between the strands and casing folds.
Step 2 - Transfer the casings while still in nets to a second bath of water no higher than 21Β°C or 70Β°F. Soak for minimum 8 hours to a maximum of 24 hours.
Step 3 - Prepare white plastic tubs. Transfer casings in nets to 3rd bath in white plastic tubs. This final soak should be 37Β°C or 98.6Β°F. Soak for approximately 30 minutes.
Step 4 - Open net - try not to bend tubes.
Caution when soaking:
Over soaking any casing can result in breakage when trying to stuff. It is also recommended to not exceed the water temperature listed above, as the protein will break down and the casing won't function properly
Looking For a Special Longanisa Hog Casing Skin? 100% Good Quality!
1. Salted Hog Casing. A hog casing with a salt serves as its preservatives. The shelf life of a salted hog casing is up to 2-3years. No need to refrigerated. Salt makes the casing more durable as its lasts.