Sausage clips are generally used when making salami. They only truly need to be used when making something in a large-sized casing (40 – 90 mm). Clips are fast but require the purchase of the clips themselves as well as specific pliers for application.
Click here to view our Sausage Ring Clips in a variety of sizes and Spring Loaded Ring Pliers to get the job done!
The same result can be achieved using twine, which may be argued as being the fastest and most efficient way of tying off large-sized casings. Leaving yourself 3 – 4 inches of casing, twist the open end tightly. Simply give your twisted end 3 – 4 wrapped in string followed by 3- 4 half hitch knots.
Click here to check out our twine, which is made from flax and used to tie sausage ends.
If you want to learn more, please visit our website Pengkai Machinery.
Fresh sausage casings (hog/sheep/beef) can be tied onto themselves. They only need to be tied if the product is going to be hung in a smokehouse. If the meat block has been mixed properly, and the sausage is not going to be hung, it will not require tying.
Check out this video, where High Caliber expert instructor demonstrates the casing method…
Read More About Our Selection of Sausage Casings
Are you interested in learning more about sausage clips? Contact us today to secure an expert consultation!