Mauntex casings are strong, but this does not exclude the necessity of following the preparation rules for natural casings before using them in production. This material is prepared for sausage and other meat product manufacturers. This instruction is mandatory for use in the technological process at meat processing enterprises and includes the following points:

1. Place the bundles in a container. Wash off the salt without untying them.
2. Transfer the bundles to another container and fill with water. The water should completely cover the bundles.
3. Change the water 2-3 times (when changing the water, ensure that there is no salt in the container). Once you confirm the water is no longer salty, the bundles are ready for stuffing.
4. Temperature and soaking time:
• Beef casings: 30-35⁰C (temperature not exceeding 40⁰C) – 2 hours.
• Beef bung: 35-40⁰C (temperature not exceeding 40⁰C) – 2 hours.
• Pork casings: 5-20⁰C (ordinary cold running water) – 1.5-2 hours.
• Sheep casings: 5-20⁰C (ordinary cold running water) – 1.5-2 hours.
• Bladders: 5-20⁰C – 24 hours, 20-30⁰C – 10-12 hours, not exceeding 40⁰C – 4 hours.
5. Each soaking should be at least 30-40 minutes.
6. During soaking, it is necessary to stir periodically.
7. Use the prepared casing within 2-3 hours.
8. Prepared but unused casings should be preserved:
• Remove moisture from the bundle (drainage).
• Thoroughly coat the bundle with salt.

STORAGE CONDITIONS: temperature 0+10⁰C, DO NOT FREEZE!

If you have any additional questions while reviewing the instructions, please contact our office using the information below.

LLC "Mauntex", Ukraine, 61002, Kharkiv, Alchevskaya St., 39.

Phone: +38 (057) 717-96-59