FAQ

Yes Fibrous Casings are moisture and smoke permeable. They are made of strong paper produced from abaca plant fibers. Fibrous casings are used to produce any type of sausage dry like salami and pepperoni, semi-dry like summer sausage and cooked like bologna and mortadella.

Yes, Fibrous Casings need to be soaked 30 minutes prior to stuffing in warm water. This allows the casing fibers to become flexible and elastic.

The presticking holes allow any air trapped in the meat to vent and increase the stuffing density of the sausage thus giving it a smooth and bubble free appearance after cooking and srying.

Low and slow is the best rule in sausage making. Cooking temperature should be between 170F and 200F. Higher temperature tend to render the fat and create problems with drying and appearance.