Misty Gully Salami Casings Bags
Misty Gully Banquet Bags feature industry leading Danish technology that allows for easy, safe and economical dry ageing of steak, salumi and salami at home. The material of the bag creates a bond with the proteins in the meat allowing for moisture release and oxygen exchange, creating the perfect environment for a safe aging and drying process by also keeping the meat free from any unwanted contaminants.
The Misty Gully Banquet Bags range includes solutions for Dry Aging Steak, creating your own range of small goods and Salumi, and also Salami Casings. These products all differ. The Salumi bags are designed in a way that smoke can permeate the bag to create smoked small goods. The Salami Skins are 50mm wide in diameter and act similar to a Fibrous Casing. All products are designed to work in your refrigerator. A vacuum sealer is required for the Steak and Salumi Bags, no sealer required for the Salami Casings.
Misty Gully Banquet Bags – Salami Casings
50mm Diameter Salami Casings, 25 salami ring ties included.
HOW TO USE SALAMI BANGUET BAGS | Smoked & Cured / Misty Gully
Click the link: https://youtu.be/EM8dLoIUeUE
Fill casings (no soaking required), smoke your salamis and hang them, air dry them or cure them in the refrigerator.
These are suitable as a replacement for fibrous casings and have the inbuilt Danish Banquet Bag technology to make your drying/aging even safer and quicker.
Just follow your standard recipe and replace your fibrous casings with these Banquet Bag Salami casings and hang in the refrigerator.
Download the instructions for further product information.
Salami casings do not require channel helper or a vacuum sealer.
Benefits
Safety – Banquet Bags create a unique micro-climate and microbiologically safe environment for each product, reducing the risks from cross contamination. When the bag bonds with the meat, risks from external bacteria and organisms coming into contact with the product are also eliminated.
Yield – yield is improved through consistency and simplicity. The technology of the bags that allow for the moisture and oxygen exchange lead to even ageing times and better yield optimization.
Flavour – the natural flavours from the meat are enhanced and improved, with further butter and nut like characteristics becoming present – desirable quality in dry aged meat.
Texture – natural enzymatic activities improves the tenderness of meat aged using Misty Gully Banquet Bags.
Smell – meat aged in Banquet Bags is characterised by having an attractive fresh smell, in stark contrast with wet-aged meats, which can lack small or smell unpleasant.
Economy – dry ageing meat in Misty Gully Banquet Bags significantly upgrades the quality and marketability in assisting to create a desirable and marketable premium end product. Furthermore, the bags are extremely economical when compared to expensive dry ageing facilities and other dry curing chambers on the market.
Simplicity – Misty Gully Banquet Bags are easy to use. Traditional air-dry ageing methods can require more careful monitoring and control. The process is faster and yield optimization is improved as Banquet Bags ensure equal dry ageing for every product.
Contains: 5m of banquet bag salami casings, 25 salami ties
Salami Casings Size – 50mm diameter
Wall thickness: 40-80μ
Temperature: -40°C – 140°C
Storage: Clean, dry conditions at ambient temperatures below 25c and 75% relative humidity.
Additional Information: Banquet Bags are a non-edible product used in the Food Industry. Banquet Bags are not a packaging material. They enable a dry ageing process which improves safety and yields, closed against unwanted air-born bacteria.