Weston Seasonings - Manuel (Page 3)

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NATRUAL HOG CASINGS
STORAGE:
REFRIGERATE AFTER OPENING. Store the casings in the original bag, with the air pushed out
and sealed to minimize moisture loss and drying of the casing. Casing should be stored in the
refrigerator. Do not store near any source of heat or in direct sunlight.
INSTRUCTIONS:
1. Rinse the salt off of the casings.
2. Soak the casings in cold water for 30-40 minutes until pliable and soft. Run water
through the inside of the casings.
3. Slide the open end of the casing over the stuffing tube.
4. Slowly stuff the casing, avoiding air pockets.
5. Close the ends of the casing by tying the excess casing at the end of the sausage.
6. Cook sausage as desired.
NON-EDIBLE MAHOGANY CASINGS
STORAGE:
Store the casings between 35°F and 50°F. Store the casings in the original bag, with the air pushed
out and sealed to minimize moisture loss and drying of the casing. Casing should be stored in
a cool, dry location. Do not store near any source of heat or in direct sunlight. Do not allow the
casings to dry out.
INSTRUCTIONS:
1. Soak the casings in 80°F to 90°F water for 20-30 minutes prior to use, making sure that water
gets into the insides of the casings.
2. Slide the open end of the casing over the stuffing tube.
3. Slowly stuff the casing, avoiding air pockets.
4. Close the end of the casing with twine, hog rings or twist ties.
5. Cook sausage as desired.
EDIBLE PROCESSED COLLAGEN CASINGS
STORAGE:
Store the casings between 35°F and 50°F. Store the casings in the original bag, with the air pushed
out and sealed to minimize moisture loss and drying of the casing. Casing should be stored in
a cool, dry location. Do not store near any source of heat or in direct sunlight. Do not allow the
casings to dry out.
INSTRUCTIONS:
1. Do not wet casing or work surface prior to using; stuff the casings dry. The casings will absorb
enough moisture from the meat for proper stuffing.
2. Carefully slide the open end of the casing strand over the stuffing tube. The collagen casing
strand is delicate and may break apart if care is not used.
3. If casing is too long, cut to length with scissors or a knife.
4. Stuff the casing with enough pressure to ensure the casings are being stuffed full but are not
hard. Do not over stuff. Hand twist into links as the sausage is being stuffed.
NOTE: Proper stuffing will eliminate any air pockets from being formed in the sausage.
Puncturing the stuffed casing with a pin may result in breakage during processing. Air pockets
result from improper stuffing technique.
5. Cook sausage as desired.
SEL ROSE DE SALAISON
(POUDRE DE PRAGUE NUMÉRO UN)
COMMENT STOCKER:
Conserver au sec et frais
MODE D’EMPLOI:
Utiliser la quantité exacte de sel rose de salaison est d’une importance primordiale pour
saler comme il faut la viande et se conformer aux consignes de sécurité alimentaires.
Le sel rose de salaison (poudre de Prague no 1) empêche le développement bactérien et
conserve le goût et la fraîcheur de la viande. Négliger de suivre à la lettre les instructions
pourrait compromettre la salubrité, le goût et la qualité de la viande.
Utiliser 1/8 - 1/4 de c. à thé (0,616 - 1,23 ml) par 450 g de viande.