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Do you ever wonder what is the outer skin in a hotdog or longganisa that you eat and why is it called, casing?
There are different types of casing used in the market:
- Salted Hog Casing
- Cellulose Casing
- Collagen Casing
- Fibrous Casing
- Salted Hog Casing is local intestines used for sausage casing
- Cellulose Casing is used for hotdog comes in two colors in clear and dark cherry
- Collagen Casing is layer of beef hide used for sausage.
- Fibrous Casing is used for pepperoni, salami, luncheon meats, boneless ham, other deli style process meats and process smoked cheese.
- Salted Hog Casing – is an edible used in making Italian sausage, bratwurst sausage and bockwurst sausage.
- Cellulose Casing – The product is more refined and the wieners and franks become tender from the casing.
- Collagen Casing – for cooked and dry sausage to gives it form of curve and stra
- Fibrous Casing is a combination of regenerated cellulose to a special paper for exceptional and diameter uniformity
To find out more about casing you may refer to R.E.Yalung Farm
Remember to mentioned you we're referred by Carmina Lifestyle.
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