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S E R I E S 4 3 80 VERTICAL AL IN LIN E PUMP S CLOSED CO U PLED Job: 6 6 10 S U B M I T TA L Representative: Order no.: Contractor: Date: Approved by: Engineer: Date: Submitted by: Date: pump design

How to fill out casing

How to fill out casing:

1. First, gather all the necessary materials such as casing, a filling or substance to be encased, a knife or scissors, and any additional tools or ingredients needed for the specific casing.
2. Next, prepare the filling or substance according to the recipe or instructions. Make sure it is properly seasoned and mixed before using it for filling the casing.
3. If using natural casings, such as hog casings or collagen casings, they need to be soaked and rinsed thoroughly to remove any salt or preservatives. Follow the specific instructions provided with the casing to ensure proper preparation.
4. Once the casings are ready, attach one end securely to a sausage stuffer or a funnel if you don't have a stuffer. Ensure that the casing is positioned securely and won't slip off during the filling process.
5. Slowly and steadily, begin feeding the filling into the casing. Use gentle pressure and make sure to distribute the filling evenly throughout the casing. Avoid overfilling, as this may cause the casing to burst during cooking.
6. As you fill the casing, twist it periodically to create individual sausages or links. The size of the sausages can be determined based on personal preference or the recipe instructions.
7. If using artificial casings, such as cellulose or plastic casings, they typically require no soaking and can be filled directly. However, always check the specific instructions provided by the manufacturer.
8. Once all the casings are filled and twisted into individual sausages, carefully tie off the ends to secure the filling and prevent any leakage.
9. The filled casings can now be cooked according to the recipe instructions, whether it involves grilling, pan-frying, boiling, or baking. Make sure to follow the recommended cooking times and temperatures to ensure food safety.
10. Finally, enjoy your delicious homemade sausages or filled casings!

Who needs casing:

1. Home cooks: Casing is commonly used by home cooks who enjoy making sausages or other filled products from scratch. It allows them to control the ingredients, flavors, and textures of the final product.
2. Butchers and meat processors: Professionals in the meat industry often utilize casings for commercial purposes. They use casings to encase various types of sausages, salamis, hot dogs, and other meat products.
3. Chefs and restaurants: Many chefs and restaurants also make their own sausages or even traditional charcuterie items, such as pâtés or terrines. Casing is essential for achieving the desired shape and presentation of these dishes.
4. Specialty food producers: Small-scale or artisanal food producers often rely on casings to create unique and gourmet products. These can include specialty sausages, cured meats, or even cheese filled casings for culinary creations.

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What is casing?

Casing is the process of enclosing something in a protective or decorative covering.

Who is required to file casing?

Anyone who is involved in a legal or regulatory process that requires the submission of documented information may be required to file casing.

How to fill out casing?

Casing can be filled out by providing the necessary information in the designated fields or sections on the form or document.

What is the purpose of casing?

The purpose of casing is to protect the contents or provide a decorative covering for an object.

What information must be reported on casing?

The information required to be reported on casing may include details about the enclosed object, its dimensions, materials used, and any relevant specifications.