Non-edible collagen clear middles casings, 51mm X 12″L, 5/pk

Made from beef protein and will shrink with the meat as it dries. They are available in clear of mahogany colors and typically have one end tied up.

>Preparation:

Must be processed before using by soaking for 15 minutes in a 15% salt solution of warm water (±15°C). Use non-iodized salt.

>Cooking Methods:

They can dry-cured, smoked, broiled or grilled. Once cooked the casing needs to be peeled before eating.

>Storage Method:

They should be kept in a cool, dry environment and out of direct sunlight.