This article will talk about salted casings and the knowledge points corresponding to the correct soaking methods of salted casings. I hope it will be helpful to you. Don’t forget Bookmark this site. List of catalogs in this article: 1. What is the difference between dry casings and salted casings? 2. How to use salted casings 3. How long can salted pig casings be soaked? What is the difference between dry casings and salted casings? 1. The casings for sausages are Wet or dry is fine. Salted casings are cheaper than dry ones. Salted casings are more brittle and easy to break. Every time I make salted casings, I always have two broken ones. The dried ones have less fishy smell and are easy to store. Just choose according to your own preferences. 2. Salted casings are cheaper than dry ones. Salted casings are more brittle and easy to break. Dried casings have less fishy smell and are easy to store. Boiled casings are fresher, tenderer and taste better. 3. There are two types of sausage casings on the market: salted casings and dry casings, and their processing methods and soaking times are different. 4. Transportation conditions Due to the different properties of salted casings and dry casings, their packaging is also different. The salted casings are made of non-toxic plastic barrels lined with plastic bags. It must be sturdy and durable, and meet food hygiene requirements. When loading barrels, it must be fully sprinkled with special salt for casings and filled with saturated brine. How to use salted casings Just soak them in warm water. Salted pig casings are soaked in salt and wet, so you need to wash off the salt before applying. You can use cold water or warm water to soak the salted casings, but the temperature of the water should not be too hot, just a little bit. Practice has proved that salted casings can be used after being treated in this way, but if soaked overnight, the casings will be softer and more usable. Salted pig casings should be soaked for more than 5 hours before filling. Salted pig casings can be soaked in warm water or cold water, try to soak in warm water for better results. Salted pig casings usually need to be soaked in warm water for more than 5 hours. If they can be soaked overnight, the effect will be better and the casings will be more usable. How long can the salted pig casings be soaked? The salted pig casings can be filled after soaking for more than 5 hours. The processing of salted casings is relatively easy, but the packaging, storage, storage and transportation of salted casings are more difficult. Therefore, when salting pig casings, they need to be soaked in warm water for more than 5 hours before use. Generally speaking, it is enough to soak the dry casings in water or warm water for about 5 hours. More precisely, it is to soak the dried casings until they turn milky white in color and soft to the touch. If the soaked casings are not in a hurry, they can also be soaked overnight. Wash the salted pig casing twice in cold water, soak it in water for half an hour, put it on the funnel of the enema, and put it on the other end close to the intestine, and tie a knot at the end. Don't worry about not being able to fill in the meat slices, as long as the meat slices or strips are not so big that they can block the outlet, they can be poured in. That’s all for the introduction of salted casings. Thank you for taking the time to read the content of this site. Don’t forget to search for more information about the correct soaking method of salted casings and salted casings.

(Editor：law)