Specifications
 
it is smokable nylon casing made from polyamide.
advantage: less loss than collagen casing and cellulose casing after boiled.

 
As the leading professional manufactuer of plastic sausage casings, we focus on quality and its stability.

basic features:

name
application
processing method
width
overstuff
smokable nylon casing
for smoked sausages
single layer extruded
30-180mm
5-10%
 

How to use:

1. soak for 30 minutes in warm water(appx. 45°C)

2. filling

3. cooking and boiling in hot water(appx. 95°C)

4. smoke in the fumigation tempreture about 90°C up.