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WE MOVED
Effective August 17, 2005
Our New Address is:
Globe Packaging Co., Inc
Globe Casing Company
368 Paterson Plank Road
Carlstadt, NJ 07072
Tel: (201) 939-3335
Fax: (201) 939-3325
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To
make natural casings more pliable and easier to stuff, put
sodium phosphate in water you soak your casings in. Use
same type of phosphate you use in ham cure. It makes a big
difference, Use approximately 3oz. per gallon of water.
For smoked sausages, add 1/2oz. of sodium erythbate to the
casing watter for better smoke color.
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| Prepering
Casing for Stuffing |
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Beef Rounds
Beef Round
casings derive their name from their characteristic "ring"
or "round" shape. Beef Rounds are used for Ring Bologna,
Ring Liver Sausage, Mettwurst, Polish Sausage, Blood Sausage,
Kishka and Holsteiner. Beef Rounds are measured into sets or
bundles 30 meter, diameter ranging from 36 to 46up. |
| Average
Approx.Diameter |
Average
Approx. Stuffing Capacity Per 30-meter Set |
| 35-38 mm |
66-68 lbs |
| 38-40 mm |
72-74 lbs |
| 40-43 mm |
79-81 lbs |
| 43-46 mm |
86-88 lbs |
| 46mm/up |
90 lbs |
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| Beef
Middles
Beef Middles casings are used mostly for Liverwurst, Dry Salami,
Kishka and Supersad. Beef Middles are measured into sets or
bundles of 18 meters,diameter ranging from 50 to 65up.
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| Average
Approx.Diameter |
Average
Approx. Stuffing Capacity Per 30-meter Set |
| 50-55 mm |
70-79 lbs |
| 55-60 mm |
79-90 lbs |
| 60-65 mm |
90-99 lbs |
| 65 mm/up |
99 lbs/up |
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| Beef
Bung Caps
Beef Bung
Caps - are used for Capocolla, Veal Sausage, Large Bologna,
Lebanon and Cooked Salami. Sizes diameter ranging from 4 to
6 plus in two grades domestic and import. |
| Width |
Approx.
Stuffing Capacity Before Cooking |
| 4-4.5 inches |
7-8 lbs |
| 4.5-5 inches |
8-9 lbs |
| 5-6 inches |
9-10 lbs |
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*For the latest prices
please contact sales person at toll free 1888 211-0989 or sales@globecasing.com
© New Jersey 2004 Globe Casing
Company All Rights Reserved
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