Cellulose Casings are the ideal choice for producing skinless sausages with automated equipment. Cellulose Casings are great for making skinless wieners, Mexican chorizo, cocktail sausages and more!

Cellulose casings have excellent mechanical properties, are smoke permeable and offer superior peelability for making skinless sausages using automated stuffing and peeling equipment.

They also provide exceptional uniformity for hand stuffing operations to minimize give-away.

They can be used for a wide variety of products such as:

· Skinless Wieners

· Skinless Dinner Sausage

· Chorizo

CLEAR CASINGS

· High transparency to see the final product surface color.

NON-TRANSFERABLE COLORS & STRIPES

· Used for product identification and to ensure full peeling

PEELING TREATMENTS

· Permits easy release from the product surface to optimize production speeds and assure complete removal of the casing

ADDITIONAL OPTIONS

· Closed ends tailored to different automated stuffing equipment

· Cherry transferable color (US only)

PACKAGING

· Cellulose casings are manufactured with a specific moisture content and packed into caddies (typically 50 sticks each)

· The caddies, covered with protective plastic film to prevent moisture loss, are placed into a carton box (4, 6 or 8 caddies each)

SIZES AND SHIRRS

· Sizes ranging in stuffing diameter from 14 mm to 48 mm

· Ready to use shirred casings at 55, 84 and 95 feet per strand

How to Use

· Do not soak casings prior to use. Cellulose casings are ready-to-use out of the box

· Once the carton is opened, the caddies must be properly stored to prevent them from losing moisture

· When not being used, keep the poly bag liner and carton closed tightly

· Unused sticks from a caddy, should be stored in a poly bag to prevent moisture loss. Dried casings will become brittle, resulting in sizing and breakage issues during stuffing

· Ideal storage conditions are at 60/70% relative humidity and temperatures 60°-75° F (15°C – 24°C). Do not store casings near steam pipes or other heat sources