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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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Processing
Instructions
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| 1.
SOAKING: |
Spektan
casing shirred or cut pieces should be soaked in COLD
WATER for
approximately 30 minutes.
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| 2.
STUFFING: |
Spektan
casing should be stuffed tightly; 5% to 8% larger than nominal
diameter. Never under stuff casing.
Clip tightly. Clip should not slip.
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| 3.
COOKING: |
Steam
or water cook to desired internal temperature.
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| 4.
COOLING: |
Cool
slowly. If possible, utilize an intermittent 2 minute on and
3 minute off
showering cycle until internal temperature reaches 115-118
degrees. Otherwise shower continuously for 20 minutes.
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| 5.
STORAGE: |
We
recommend you do not place product in direct airflow from
fans immediately after cooking. Cooling too quickly or refrigeration
casing before it is cooled down may cause wrinkles. Finished
products may be frozen. |
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| ©
New Jersey 2004 Globe Casing Company All Rights Reserved |
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