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    FAQ

    • Do Fibrous Casings need soaking?
      Yes, Fibrous Casings need to be soaked 30 minutes prior to stuffing in warm water. This allows the casing fibers to become flexible and elastic.
    • Are Fibrous Casings smoke and moisture permeable?
      Yes Fibrous Casings are moisture and smoke permeable. They are made of strong paper produced from abaca plant fibers. Fibrous casings are used to produce any type of sausage dry like salami and pepperoni, semi-dry like summer sausage and cooked like bologna and mortadella.
    • What temperature should I cook the sausage?
      Low and slow is the best rule in sausage making. Cooking temperature should be between 170F and 200F. Higher temperature tend to render the fat and create problems with drying and appearance.
    • What are do the tiny holes in the casings do?
      The presticking holes allow any air trapped in the meat to vent and increase the stuffing density of the sausage thus giving it a smooth and bubble free appearance after cooking and srying.
    • How do I add a new question & answer?
      To add a new FAQ follow these steps: 1. Manage FAQs from your site dashboard or in the Editor 2. Add a new question & answer 3. Assign your FAQ to a category 4. Save and publish. You can always come back and edit your FAQs.
    • How do I edit or remove the 'Frequently Asked Questions' title?
      You can edit the title from the FAQ 'Settings' tab in the Editor. To remove the title from your mobile app go to the 'Site & App' tab in your Owner's app and customize.
    • Can I insert an image, video, or GIF in my FAQ?
      Yes. To add media follow these steps: 1. Manage FAQs from your site dashboard or in the Editor 2. Create a new FAQ or edit an existing one 3. From the answer text box click on the video, image or GIF icon 4. Add media from your library and save.
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