Sheep Casings
Our Sheep Casings are produced to Oversea Casing’s demanding set of standards to ensure your total satisfaction. Our Sheep Casings are great for making snack sticks, wieners, and more!
Types
Fine Emulsion Grade
- Traditionally used for very fine emulsion sausages
- Made when using a bowl chopper or a high speed emulsifier
- Fine emulsion grade is also referred to as AA, A or FQ grade
- Ideal for frankfurters and wieners
Coarse Emulsion Grade
- Traditionally used for coarse emulsion sausages
- Made using a grinder plate with 1/8th” (3mm) holes or larger
- Coarse Emulsion Grade is referred to as AB, B or PQ grade
- Ideal for breakfast links, snack sticks, pork sausage
Very Coarse Emulsion Grade
- Traditionally used for sausage made with a chunky emulsion or coarsely chopped meat
- Emulsion is also referred to as BC or C grade
- Ideal for dried beef sausage, beef snack sticks and pork sausage
Products
Select™ Lamb Casings
- Optimum strand lengths for efficient production
- Minimum number of holes
- Maximum yields for lower cost per pound of finished product
- Consistent and uniform calibration
Retail Home Pack™
- Casings for the hobbyist
- Re-sealable zip-lock pouches
- Stuffs approximately 15 pounds
- Used for all varieties of Frankfurters and snack sausages
Sizes
The following chart reflects the stuffed diameter of Oversea Casing’s standard sizes when producing sausage on a normal twist linking machine such as Handtmann or Vemag automatic linkers.
Stuffed diameter can vary according to emulsion being stuffed, temperature, operator and machinery being used. Consult your Oversea Casing Account Executive for help choosing the correct size for your application.
Oversea Casing can produce sizes according to customer requirements given adequate volume commitments.
Diameter | Stuffing Capacity |
|---|---|
16-18 mm | 30-35 lb |
18-20 mm | 36-44 lb |
20-22 mm | 45-52 lb |
22-24 mm | 55-60 lb |
24-26 mm | 60-64 lb |
26-28 mm | 65-70 lb |
28-30 mm | 71-75 lb |
30+ mm | 76+ lb |
Preparation
Salted Casings
- Rinse salt from casings with fresh water.
- Put casings into a container of lukewarm water.
- Run water through the casing as you are putting them on the stuffing horn.
- Ready to stuff.
Tubed Casings
- Rinse salt from casings with fresh water.
- Soak 1-2 hours in 100°F (37.77° C) water. Never over 105° (40.5°C).
- Ready to stuff.
Pre-Flushed
- Rinse casings in fresh water.
- Put casings into a container of lukewarm water.
- Ready to stuff.
