How to Store Natural Casings ?

Proper storage of natural casings is crucial to maintain their quality and durability. Primarily used for sausage making, natural casings are derived from animal sources such as pork, sheep, and beef. Due to their natural origin, they require specific storage conditions to preserve their unique properties. Cebonat, a specialist in natural casings, offers practical advice to ensure optimal storage of your products.

Methods for Storing Natural Casings

There are two primary methods for preserving natural casings: saturated brine and dry salted. These methods help maintain the freshness and quality of the casings while preventing spoilage.

1- Preserving Casings in Saturated Brine
Saturated brine is a highly concentrated salt solution that preserves natural casings through a dehydration process. By immersing the casings in this solution, the growth of microorganisms is inhibited while maintaining their flexibility. For optimal storage, it is recommended to keep the casings at a maximum temperature of 15°C (59°F). During transportation. The casings can withstand ambient temperatures, facilitating logistics.

2- How to Resalt Casings

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Practical Tips

To maximize the shelf life of your natural casings, consider the following additional recommendations:

           * Handle casings with care: Avoid exposing them to extreme temperatures for prolonged periods.
           * Rinse casings before use: This will remove excess salt or brine and restore their flexibility.
           * Adhere to storage conditions: A cool, dry environment is essential for preserving their quality.
At Cebonat, we are committed to providing you with high-quality natural casings sourced from carefully selected suppliers. Our dedication to natural products and quality drives us to offer you impeccable products, along with tailored storage advice to meet your specific needs.