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Definition
- They are cellulose impregnated paper.
- Fibrous casings can be used for summer sausage,
salami, boneless ham, etc.
Advantages of Using Fibrous Sausage Casings
- Excellent size uniformity giving you uniform
product and increased yields
- Consistent casing color due to a controlled
dying process
- A wide range of colors is available
- Fibrous can be printed, clipped, string tied,
cut, and shirred
- Non-refrigerated storage
- Some permeable to smoke and moisture
- Fibrous casings are strong
Disadvantages of Using Fibrous Sausage Casings
- Not digestible (not edible)
Preparation
Sausage casings should be submerged in 80° to 100° water
for 30 minutes prior to stuffing. Insty-Shirr and Insty-Reel
casings are ready to stuff. Cooking may be done with
water, steam, or with controlled humidity dry heat.
Cooling Recommendations
Cooked product that is stuffed in fibrous casings
should be allowed to cool at room temperature prior to
refrigeration to eliminate wrinkling.
Vista supplies us with all our fibrous sausage
casings.
Fibrous sausage casings are manufactured under strict
ISO 9001 standards.
In the fibrous manufacturing process, there are over
3500 quality checks to ensure our fibrous casings are
consistent in every detail.
Our fibrous sausage casing is excellent for all your
processed meats.
It has great machinability and a full range of smoke
color and flavor.
Smoke transfers well through the material.
Our fibrous sausage casing is made with non-animal tech.
glycerin and allows us to supply you with an unlimited
range of easy peel.
Note: ---Having a problem with your casing
during or after processing? Take a look at our
TROUBLESHOOTING
information, to see if we can help you spot your
problem.
---Not sure what size casings you need? Click here for
information on CASING AND
STUFFING HORN SIZES.
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