 HOG CASINGS / KNIFE-CUT
Characteristics:
- Transparent
- Uniform in shape and size
- Short "whisker"
- Has a tender bite
Features / Benefits:
- Transparency allows customers to clearly see the
quality of product
- Uniformity of size (in several different diameters) provides optimum portion control, minimizes waste
- Thin-walled casings are tender, yet firm to the bite; good customer appeal
- Knife cut generates long strands which are suitable for use on highly automated stuffing machines, for increased productivity, minimal down time
Best for: Cooked or smoked sausage
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Bratwurst
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Kielbasa
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Polish Sausage
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Dinner Franks
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Linguisa
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Pork Sausage
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Frankfurters
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Knockwurst
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Smoked Sausage
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Italian Sausage
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Pepperoni
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Examples:
Specification: 11-14 max. per hank; 100 yards/hank (approx. 91 meters)
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Diameter (mm)
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Approx. Stuffing Yield (lbs.)
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Linked
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Rope
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28 / -
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90-115
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100-130
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28-30
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95-120
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110-140
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30-32
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105-130
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120-150
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31-33
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115-140
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140-170
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32-35
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125-150
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150-180
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33-36
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135-160
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160-190
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35-38
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145-170
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180-210
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38-40
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155-180
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190-220
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41-44
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175-200
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200-230
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45 / +
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185-210
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210-240
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Sizes Available:
Illustrated in Chart at right.
Packing:
- Salted
- Preflushed, in individually packed bags with brine
- Preflushed Net Pack
- Preflushed Tubed with strands of casing sleeved on plastic tubes and packed in salt and brine
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