Sheep Casing Caliber 22 (UAE

Sheep casings

General:   The small intestine of sheep is called sheep casings (Salted). They offer the thinnest and most tender casing for sausages.

Origin:  The Origin Of The Product Is UAE Or Pakistan. But Only From UAE Approved Slaughter Houses.

Purpose:  Used For Making Sausages e.g. Wiener, Frankfurter, etc.Fine grill sausages: e.g. Nürnberger, Raw sausages: e.g. Debreziner, Cabanossi

Storage: Sheep casings should be stored Cool. +3°C to +8°C are ideal.

Guarantee Conditions:  All sheep casings must be stored in brine, covered with salt, and protected from light in closed containers. Sheep casings should be stored Cool. +3°C to +8°C are ideal.

Durability:  365 days salted Under Storage of Temperature of 1°C -5°C,

180 days salted Under Storage of Temperature of 4°C -8°C

120 days ready to be filled or soft tubes

120 days hard tubes

 Item Description: We have a great selection of sheep casings continually in stock. You can choose any combination from the following criteria. The smallest sales unit is 1 Hank = 100 yards = 91.4 m.

Caliber:  14/16,   16/18,   18/20,   19/21,   20/22,   21/23,   22/24,   23/25,   24/26,   26/28, Special Selection

Lengths: 2m/+     3m/+     5m/+     7m/+

Quality : AA          AB          BC           LSP         SP

Versions: Salted   Ready To Be Filled In Net Or Bag, Soft Tubes, Hard Tubes

Packaging:  Drums, Buckets, Or Baskets

Pre-Treatment: The sheep casings must be treated as described below before production. Salted sheep casings should be soaked in cold water overnight. Before filling, the sheep casings ready for filling should soak in water at +30°C to +35°C for about 10 minutes again.