Casings cured with special salt for casings are called salted casings. The fresh small intestine after pig slaughter is processed to remove various unnecessary tissues inside and outside the intestine, leaving a tough and translucent film called casing. The processing of salted casings is relatively easy, but the packaging and storage of salted casings are , storage and transportation are difficult.

The finished casings should be thin and transparent, without damage, light yellow in color, without peculiar smell, and meet the specified requirements after measurement, coding and grading. Salted casings are made in non-toxic plastic buckets lined with plastic bags. It must be sturdy and durable and meet food hygiene requirements. When loading the barrel, the special salt for casings must be fully spread and filled with saturated brine. Salted casings should be stored at a temperature of 0 to 10°C.

How to make salted casings:

1. When salting sausages in casings, untie the joints of the intestines. For the first time salting, spread out the matching casings. Sprinkle evenly with special salt for reprocessed casings, the amount of each handful (10 pairs of pig small intestines, 1 semi-finished casing) is 750g;

2. After pickling for 1 day, sprinkle salt for the second time the next day (mainly knotting area), the dosage per handful is 250g. At this time, put the casings that have been salted twice into an earthen jar, compact and store them in a clean and ventilated place to avoid damage to the casings, and keep the relative humidity at 85% to 90%.

The above content refers to Baidu Encyclopedia-Pig Casings