Various Ingredients

Some of the ingredients and supplies we use need some extra explanation or detailed instructions.

I've written these pages mostly because I'm a culinary nerd with a shotgun, and they are notes for future recipes.

Fibrous Sausage Casings

Definition

  • They are cellulose impregnated paper.
  • Fibrous casings can be used for summer sausage,
    salami, boneless ham, etc.



    • Advantages of Using Fibrous Sausage Casings

  • Excellent size uniformity giving you uniform product and increased yields
  • Consistent casing color due to a controlled dying process
  • A wide range of colors is available
  • Fibrous can be printed, clipped, string tied, cut, and shirred
  • Non-refrigerated storage
  • Some permeable to smoke and moisture
  • Fibrous casings are strong



    • Disadvantages of Using Fibrous Sausage Casings

  • Not digestible (not edible)



    • Preparation
    Sausage casings should be submerged in 80° to 100° water for 30 minutes prior to stuffing. Insty-Shirr and Insty-Reel casings are ready to stuff. Cooking may be done with water, steam, or with controlled humidity dry heat.

    Cooling Recommendations
    Cooked product that is stuffed in fibrous casings should be allowed to cool at room temperature prior to refrigeration to eliminate wrinkling.