Preparation of Casings

PREPARATION OF CASINGS

  • The preparation of casings derived from different species of animals is basically similar.
  • The main difference is pig; sheep and goat casings being very fragile require more careful treatment than that of beef’s casings.
  • Because of this removal of fat from the casings of the small animals must be performed by hand, helped with a scrapping sticks while patting of beef casings require harsh treatment.
  • A beef casing has to be turned inside out, whereas sheep and goat casings are sold unturned.
  • Pig casings, if possible, should be turned after defattening.
Last modified: Thursday, 16 September 2010, 10:00 AM