Casingteam

Company Description

Casingteam casingteam based in zanjan , Iran. We are member of Tradekey.com since May, 2008. Our business is related to Food & Beverage industry and we specifically deal in casing,skin,fat. Please find our product details below: casing, skin, fat About Natural Casings Natural casings are taken from beef, pork and lamb. Each type of casing is used for different sausages. A. BEEF Casings All beef casings are nonedible. Beef bung caps are 4” to 5” in diameter and 18” long. Used in large bologna, headcheese, souse, blood tongue, capacola, and mortadella. Beef middles are straight long casings with a 2-1/2” diameter. This casing is used primarily for hard salami, thuringer, and Arabic sausage. Beef rounds range in size from 38 to 46 mm and ring when they are stuffed. Each bundle stuffs approximately 100 pounds. Used in ring bologna, kishka, liver sausage, Swedish potato sausage, metwurst, hourtka, and Arabic sausage. SOAK FOR 60 MINUTES IN LUKE WARM WATER. B. HOG Casings Some types are edible and some not. Select hog casing are the most common used natural casing. They stuff all types of pork sausage (Italian, Polish, Southern, etc.) from fresh to smoked. They range in size from 29mm(Bratwurst) to 45mm (large smoked Polish). Each Bundle stuffs about 100#. Hog bungs are used primarily for liver sausage and some Italian type dried sausage. They are 1-3/4” in diameter and 32” long. This casing is not edible! SOAK FOR 20 MINUTES IN LUKE WARM WATER. C. SHEEP Casings This casing is edible and has 2 different types. Hot dog quality sheep casing have no holes and are used only when the meat is emulsified or vacuum chopped. All other sheep casing is used for link sausage to snack sticks depending on the diameter desired. Size varies from 19mm to 26mm and a hank will stuff from 40 to 65 pounds of meat depending on the diameter. Each hank is approximately 100 yards. SOAK FOR 15 MINUTES IN LUKE WARM WATER. from ***** casing, skin, fat About Natural Casings Natural casings are taken from beef, pork and lamb. Each type of casing is used for different sausages. A. BEEF Casings All beef casings are nonedible. Beef bung caps are 4” to 5” in diameter and 18” long. Used in large bologna, headcheese, souse, blood tongue, capacola, and mortadella. Beef middles are straight long casings with a 2-1/2” diameter. This casing is used primarily for hard salami, thuringer, and Arabic sausage. Beef rounds range in size from 38 to 46 mm and ring when they are stuffed. Each bundle stuffs approximately 100 pounds. Used in ring bologna, kishka, liver sausage, Swedish potato sausage, metwurst, hourtka, and Arabic sausage. SOAK FOR 60 MINUTES IN LUKE WARM WATER. B. HOG Casings Some types are edible and some not. Select hog casing are the most common used natural casing. They stuff all types of pork sausage (Italian, Polish, Southern, etc.) from fresh to smoked. They range in size from 29mm(Bratwurst) to 45mm (large smoked Polish). Each Bundle stuffs about 100#. Hog bungs are used primarily for liver sausage and some Italian type dried sausage. They are 1-3/4” in diameter and 32” long. This casing is not edible! SOAK FOR 20 MINUTES IN LUKE WARM WATER. C. SHEEP Casings This casing is edible and has 2 different types. Hot dog quality sheep casing have no holes and are used only when the meat is emulsified or vacuum chopped. All other sheep casing is used for link sausage to snack sticks depending on the diameter desired. Size varies from 19mm to 26mm and a hank will stuff from 40 to 65 pounds of meat depending on the diameter. Each hank is approximately 100 yards. SOAK FOR 15 MINUTES IN LUKE WARM WATER. from ***** Sell of sheep and catel casing(intestine) we are a broudband group of casing(intestine) producers. we are searching about good buyers of these products. our other products are sheep and catel fat and also sheep and catel skin and lether. Thank you for taking the time to go through our business profile. If there are any question, inquiry or comments, please feel free to contact us.