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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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Pasted
hog casing for dry and semi-dry sausage products are made
of laminated animal tissue , airdried, and in some calibers
nettings are applied for extra eye-appeal.
Every sausagemaker is aware that a natural casing is preferable
for dry and semi-drysausage. With the air dried, natural casing
you can get a better moisture extraction, also a better smoke
penetration and excellent peelability.
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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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