Rural Butcher Smoke Net (Individual) 390x900mm

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.