Description

This is a tubular sock fabric made without elastic for applications where the need for elastic compression is not required. It is designed to be used as an alternative to extruded plastic poly-net for processing full bone-in leg hams.

Excellent smoke penetration, Superior yields, Prevents the hock from cracking, Produces a juicer and more tender finished product, Reduction in muscle separation from the shank during cooking, It also helps to reduce moisture loss during cooling and refrigeration prior to packaging the ham.
Please Note: there are 25 nets per bag

Temperatures: Boil:100°c / Roast:225°c

Colours: White

Packaging Format: Tubular sock 900mm x 390mm

Make Up: A wrap knitted synthetic net in tubular form with inlaid spirals of covered natural rubber

Fabric: Food grade Polyester yarn