SALTED HOGCASING/HOG SAUSAGE CASING for Longganisa Kitchen Plastic Pig Natural Dry

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SALTED HOG CASING for Longganisa and sausage (edible)

✅Salted Hog casing (Pig Intestine)

✅90meters per hanks

✅100% Good Quality!

AVAILABLE SIZES:

★26/28★

★28/30★

★42/44★

ALL SIZES ARE AVAILABLE IN: LONG/LONG (4-15 METERS PER STRAND)

LONG/SHORT (2-4 METERS PER STRAND)

SHORT/SHORT (0.8-1.5 METERS PER STRAND)

Looking For a Special Longanisa Hog Casing Skin?

We have 2 kinds of Longanisa/ Hog Casing:

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.

Usage: it can replace natural pig casing and sheep intestines for making Taiwan sausage, air dried sausage, Cantonese sausage and intimate intestine.

✨Instructions✨

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 21°C or 70°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 37°C or 98.6°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

📣 Note：

💡 Shipping Days: 1-3 days

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🚚Delivery Time:🚚

-For Metro Manila, it will take 1 to 5 business days.

-For outside Metro Manila, it will take 2 to 10 business days