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

 

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.

 

 

 

 

 

 

 

 

 

 

 

| CollagenFilm-Stuffing Procedure | Cooking Recipes |

COFFI®
Collagen Film-Stuffing Procedure


Adjust cold water flow in each tube so that the water trickles out of each hole aproximately 1/16 to 1/8 inch.
Pull elastic netting onto horn. Position COFFI over stuffing chute.

Place meat product on COFFI, positioning product towards back portion of film.

Wrap the COFFI over the product.

 

 


Tuck tyhe front and back portions of the COFFI under the product.


Holding the front and back portions of the product, rapidly push the COFFI wrapped product through the horn into the netting.

Clip or tie netting for further processing. 		 

*For the latest prices please contact sales person at toll free 1888 211-0989 or sales@globecasing.com

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