IṢẸ́ ỌNÀ
ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
Natural Sheep Casing: Small Intestine Cleaned and Salted
Natural casing is the tough, collagen-rich middle layer of a sheep's small intestine. The inner lining is broken up and flushed out with plenty of cold water, and the clean runners are packed in saturated brine. Casings are sold by the hank of 91 m. They hold sausages, and catgut is made from them.
The picture: beef and sheep casings in a bucket (photo by Ankara, Wikimedia Commons, CC BY-SA 3.0).
Àárín
A few hours
Ìlànà
1
1
Take the runners
Take the runners
At slaughter, take the small intestine (the "runners") out whole and keep it cold.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìfun ẹranko1 kgÀwọn irinṣẹ́ tí a nílò:
Ọ̀bẹ ilé ìdáná
Ọpọ́n ṣíṣu 20 l2
2
Break and flush the lining
Break and flush the lining
Break up the soft inner lining, by hand or between rollers, and flush it out. Only the strong collagen layer is kept.
Àwọn irinṣẹ́ tí a nílò:
OmiỌpọ́n ṣíṣu 20 l3
3
Flush well
Flush well
Flush the casing hard and long with cold water to wash out all blood; left in, it stains the casing pink.
Àwọn irinṣẹ́ tí a nílò:
Omi4
4
Salt and bundle
Salt and bundle
Tie the clean runners in bundles and pack them in a container filled with saturated salt brine. Measure them out in hanks of 91 m.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Iyọ̀400 gÀwọn irinṣẹ́ tí a nílò:
Ọpọ́n ṣíṣu 20 lOmi
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