The Yes Group :: Your Single Source Supplier
 

 

Click here to contact The Yes Group

 
index sitemap advanced
 
    
Yes Group PRO Pickle Pump Injection Systems
Whizard Power Knife from Yes Group Whizard Trimmers
YES Group Automatic Counter-top Former Forming Machines
 
 
Click here for information on how The Yes Group can help with your food ingredient needs.
We carry a complete line of sausage making supplies including pre-mixed sausage seasonings.  Our lines include quality Spices & Seasonings, Binders, Marinades, Liquid Smoke and Cures.

Ingredient Information
We are pleased to carry a full line of safety products and supplies from Ronco, Ranpro, Remco and Rubbermaid, including color coded containers. Please contact the Yes Group for all your Food Safety and HAACP products. 

Temperature Control
Try our flavourful marinades to enhance and create a superior product for your customers.  Whether it's strips, cubes, steaks or roasts these easy to use pre-measured marinade units will bring your customers back for more!  Try our Louisiana, Thai Marinade, Spicy Apple or BBQ Marinade today!

Marinades Information
     

 


Natural Casings are made from the submucosa, a largely collagen layer of the intestine. The fat and the inner mucosa lining are removed. Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique characteristic of variable permeability.

Natural Casings are hardened and rendered less permeable through drying and smoking processes. Moisture and heat make casings more porous and tend to soften them, which explains why smoking, cooking and humidity must be carefully controlled.

Packaging - All hog casings come packed in salt and are packaged in a food approved pail. All natural casings are graded by size in millimeters and are 100 yards in length. Each bundle will produce approximately 100-125 pounds of sausage. Any unused casing can be re-salted and stored under refrigeration for over 1 year.

Preparation of Natural Casings

There are four basic steps to preparing casings for stuffing.

  • Rinse salt from casings with fresh water.
  • Soften by soaking in fresh water at room temperature (approximately 21 Degrees Celsius for 45 minutes to one hour. When hanks are placed in water, gently hand massage them to separate the strands and prevent dry spots which may adversely affect the stuffing process.
  • Take casings to stuffing table. Place in bath of fresh water. This water should be warmer to render a little of the natural fat in the casing. This will help to allow the casing to slide from the stuffing horn more readily.
  • Pre-flush the casings by introducing water into the casings and allow to run through the casing. This will also facilitate getting the casing onto the filling horn and moving the casing smoothly during the filling process.

Sizing Chart for Natural Casings

Size 29-32mm (1 to 1-1/4")
This size casing can be used for franks, Italian and breakfast (country) sausage.  Packed in salt.  Makes 90-100 lbs
Size 32-35mm (1-1/4" to 1-1/2")
This size casing is generally used in making of bratwurst, bockwurst and Italian sausage.  Packed in salt. Makes 100-115 lbs
Size 35-38 (1-1/2" to 1-1/2")
The larger diameter of this casing is used for making Polish sausage and the likes. Packed in salt.  Makes up to 125 lbs of sausage.
Size 38-40 (1-1/2" to 2")
This is the largest hog casing available with diameters up to 2" .  It is very popular for making Polish sausage, summer sausage and even coiled bologna and liverwurst.  It may also be used for dry-cured pepperoni. Packed in salt. Makes up to 140lbs of sausage.

Special Qualities of Natural Casings

Natural Casings readily permit deep smoke penetration
Natural Casings have excellent characteristics of elasticity and tensile strength, to allow for high efficiency production and expansion during filling
Natural Casings protect the fine flavor of sausage, without contributing any conflicting flavorings of their own
Natural Casing Sausage has that special "snap" and tender bite that's like no other man-made product, and is so highly demanded by today's knowledgeable consumers
Sausage in Natural Casings stays tender and juicy
The osmotic quality of Natural Casings permits superb cooking

The term "Natural" is, and continues to be, one of the most powerful words influencing consumers' buying decisions.
Superior tensile strength enables maximum yields
Sausage in Natural Casings has a well-filled appearance
Natural Casing Sausages have a fine appearance at link ends
A variety of product shapes contribute to an inviting appearance, and give sausage in Natural Casings strong display appeal
�

Glossary of Terms for Natural Casings

Bundles A measured unit of casings ready for sale in salted, pre-flushed, or tubed form; bundles will be either hog casings or sheep casings consisting of 91 meters (100 yards). Bundles can also refer to a customer-defined specification.

Green Weights

 Represents approximate stuffing capacity of casings before cooking or smoking, per 91 meter lengths.
Hanks Another essentially interchangeable term with the same meaning as Bundles, applying to hog and sheep casings.
Nodules Pimples that appear on some beef rounds or beef bung caps.
Sets A unit of beef casings ready for sale in salted form, consisting of 18-30 meters for beef rounds and 9-18 meters for beef middles.
Shirred Refers to the result of applying a casing to a dummy transfer horn or to a flexible plastic sheath to expedite the stuffing process.
Tierce A shipping container made of plastic with a packing volume to 208 liters (approximately 55 gallons).
Windows Damage to casings caused by overcrushing. Windows result in wall thicknesses being approximately half the thickness of the majority of the casing.
Whiskers The capillary that holds the intestine in the fat and provides a flow of blood to the intestine. When removing the intestine with a knife, the capillary is not completely removed, creating a hair-like appearance on the surface of the casing.

 

 
 
 

 

The Yes Group is your source in Toronto for :

meat processing, Canada, meat processing Toronto, butcher supplies, jerky spice, meat cutting saws, smokehouses, stainless steel tables, food processing equipment, food packaging supplies, stainless steel, meat packaging supplies, Toronto steak marinades, chicken marinades, vacuum sealers, meat grinders, mixer grinders, Toronto meat cutting supplies, liquid smoke marinades, hog casings, knife scabbards, sharpening steels, Dick steels Canada, Toronto sausage making supplies, meat grinders, patty paper, meat slicers, slicers, safety gloves, liquid smoke Canada, HACCP Toronto, paring knives, knives, Toronto butcher knives, sausage seasonings Toronto, butcher knives, Toronto sausage making, marinades Canada, Toronto casings, steel mesh gloves Toronto, meat cutting, Toronto butchering supplies, plastic armguards, safety boots, butcher supplies, marinades, spices, sausage stuffers, Toronto meat processing supplies, Toronto spices, natural casings, bulk spices, Toronto sausage supplies, fall prevention Toronto, sausage seasoning