| DeWied Real™ Lamb Casings Coarse Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Coarse Emulsion Grade is traditionally used for coarse emulsion sausages. A coarse emulsion is made using a grinder plate with 1/8th inch (3mm) holes or larger. Course emulsion grade is also referred to as AB, B or PQ grade. | |
| DeWied Real™ Lamb Casings Fine Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Fine Emulsion Grade is traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. It is ideal for frankfurters and wieners. Fine emulsion grade is also referr...view more DeWied Real™ Lamb Casings Fine Emulsion Grade is traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. It is ideal for frankfurters and wieners. Fine emulsion grade is also referred to as AA, A or FQ grade. view less | |
| DeWied Real™ Lamb Casings Very Coarse Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Very Coarse Emulsion Grade is traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also r...view more DeWied Real™ Lamb Casings Very Coarse Emulsion Grade is traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also referred to as BC or C grade. view less |
