If you’d like to avoid the smell of natural casings and gain improved consistency over size, appearance and cooking performance then look no further than synthetic casings. We offer a vast range of man-made casings for fresh, smoked and cured sausages.
Cellulose Casings
Specifically designed for automatic and semi-automatic stuffing machines cellulose casings are used for high speed production of hot dogs, dry salami or any kind of fresh sausage. They are produced from a mixture of cellulose, plastic and water refined through a series of processes. Cellulose casings offer uniformity in size, a barrier to micro-organisms and a high strength membrane resistant to breakage.
Specifically designed for automatic and semi-automatic stuffing machines.
Used for high speed production of hot dogs, dry salami or any kind of fresh sausage.
Produced from a mixture of cellulose, plastic and water refined through a series of processes.
Offer uniformity in size.
Act as a barrier to micro-organisms and provide a high strength membrane resistant to breakage.
Collagen Casings
Collagen casings are well-suited for sausages that require grilling, smoking or poaching. Through a series of processes collagen fibres are separated and extracted from cattle hides to be further refined into a pliable, edible, membrane. They do not require soaking before use and are sold in different strengths depending on your specific cooking preference.
Being man-made, collagen casings provide unrivalled consistency with shape and diameter.
Produced from natural occurring collagen, removed, extracted and refined from cow hides.
Easy to use with no soaking required.
Manufactured into lengths referred to as ‘slugs’ which are packed into a ‘caddy’.
Made specifically for a use i.e. as a fresh sausage or a processed sausage.
Collagen Salami Casings
Collagen salami casings are an edible casing specifically designed for air cured products. They not only provide good adhesion but also fill out into a seamless curve that replicates the appearance of a natural beef round. The casing itself is permeable to smoke and has maturing properties that make it an excellent choice for all traditional products.
Edible collagen salami casings.
Provides advanced adhesion to the meat fill. Fills out into a seamless curve that replicates the appearance of a natural beef round.
Permeable to smoke.
Contains maturing properties to enhance the production of all traditional air-dried sausages.
Fibrous Casings
Fibrous casings are made from plant cellulose, are non-edible and tied off at one end to form a sock-like shape. They are best suited for making dry-cured sausages such as salami, bologna or mortadella to name a few. They can also be lightly smoked due to the small holes on the surface that allow moisture, air and smoke to penetrate the casing. Soak fibrous casings in ambient temperature water for 30 minutes before using. Made to our specifications in Sydney.
All fibrous casings are clipped, looped and tied at one end to make production easy.
Soak for two minutes in ambient temperature water prior to use.
Non-edible casings used for salami or smoked sausage production.
Store fibrous casings in a dark, cool environment.
Small holes allow the casing to breath ensuring the filling cures or absorbs smoke evenly.
Plastic Casings
Plastic casings are clipped, looped and tied at one end to make production easy. Being water-proof and air-tight, this casing is best suited for sausages that require poaching. Be sure to pack the casing tightly and allow it to soak for thirty minutes in ambient temperature water prior to filling. The finished product can remain within the casing and is capable of withstanding refrigeration and freezing.
All high barrier casings are clipped, looped and tied at one end to make production easy.
Soak for thirty minutes in ambient temperature water prior to use.
Non-edible casings used for summer sausage, bologna or even pet food.
Store high barrier casings in a dark, cool environment.
Water-proof and air tight.
