Dried Casings

[Dry sausage casing preparation method]

1. Wash the small intestine, soak it in clean water for 1-2 days.

2. Peel off the grease, serosa and fascia on the outside of the intestinal tube, and rinse.

3. Turn over the intestines, put 20 intestines into a basin, pour about 350 grams of 5% sodium hydroxide solution, stir quickly with a smooth bamboo stick, and rinse for 70 minutes.

4. Put it in a clean water tank, change the water repeatedly, and wash it thoroughly to remove the smell of blood, grease and sodium hydroxide.

5. Soak in clean water for about 24 hours, and change the water frequently. After draining the water, put the sausage casings into the tank and salt them for 24 hours.

6. Rinse the salt juice with water until there is no salty taste. After washing the casings, use an air pump to blow air to expand the casings.

7. Put it in clean water, check whether there are holes in the casing, and finally hang it in a well-ventilated place to dry.

8. After drying, prick a hole at one end of the casing to let the air out, then spray water evenly, flatten the casing by hand or with a sausage press, and wrap it into a bundle.

9. The processed casings should be checked frequently to prevent deterioration.

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