Victan® Smoke D - Draft Line Card Version

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 sausages
  • Cheese

General Benefits:

  • Customized meat adhesion
  • Limited, controlled weight loss
  • Excellent peeling properties
  • Achievement of different smoke intensity levels
  • Excellent flavor and color stability during storage
  • Smooth, dry, matte surface resembling natural fabrics in a selection of natural colors
  • Caliber uniformity for given portion weight, casing thickness, and equipment used
  • In-house graphic design
  • High-technology, full-color printing capabilities
  • No fat egression through the casing
  • Easy to fill and clip; no soaking needed


  • 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


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

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