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Features:

– High quality sheep casings
– Short drying time
– long preservation time
– Hard to break

Description:

Name: high quality dried hot dog casing
Length: about 2.5m/8.2ft
Net weight: about 50g
Packing: OPP bag

The package includes:

10PCS*2.5m/8.2ft casing

Production method reference:

1. The casing is softened with cold water to remove the salty taste.
2. Mince the lean meat and cut the meat into 1 cm square granules.
3. Put all the spices into the lean meat and fat meat, and thenstir together.
4. Use a funnel to fill the mixed meat into the casing. You can use a needle to poke on the intestines to release the air, squeeze by hand. When it is poured in a length of 12-15 cm, tie the two ends with a string, so that the side is filled until the whole intestine is filled.
5. Rinse the sausages, and hang them on the bamboo rafts in order to expose or bake, usually take 5 sunny days, then take it under the cool and ventilated place, dry for one month and serve.
–★ ★ — High quality sheep casings
–★ ★ — long preservation time
–★ ★ — Hard to break
–★ ★ — The casing is softened with cold water to remove the salty taste.

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