Victan® Smoke D

The casing of choice for the production of smoked and non-smoked semi-dry sausages. Victan® Smoke D is a semi-permeable casing, designed for sausage production with an initial cook processing range of 113-149ºF followed by the fermentation and/or drying stages. Victan® Smoke D is also a great choice for cheese.

During the cook cycle the sausage will allow smoke penetration accompanied by the desired weight loss. During the next stage further weight loss will occur but at a much more controlled ratio.

Customer Applications:

• Smoked and non-smoked semi-dry sausage
• Cheese

General Benefits:

• Fat free, smooth, dry surface resembling natural fabrics, available in a selection of natural colors
• No fat transfer through the casing
• No surface smearing of fat, resulting in clean secondary packaging
• Caliber uniformity for given portion weight, casing thickness, and equipment used
• Controlled weight loss
• Excellent peeling properties
• Good meat adhesion
• Excellent flavor and color stability during pre-processing storage
• Good slicing properties
• Achievement of different smoke intensity levels
• Easy to fill and clip; no soaking needed
• In-house graphic design
• High-technology, full-color printing capabilities

Forms:

• Straight or curved, in varying thicknesses
• Long shirred strands of 1,000-1,500 meters
• Reels of 40-100 meters
• Cut lengths
• Clipped
• Highly compressed, shirred sticks

Diameter Range:

• Need updated information

Approvals:

• USDA/FDA approved
• Kosher approvals available for most products
• CFIA approvals available for most products

At Hovus, we value our current and potential clients. On-site customer service is always available. Please call 610-997-8800 to have a technical representative arrive at your facility for any assistance you may require.