June 1, 2008
Designed for use with boneless and bone-in, cooked or smoked meats and poultry products, CMS’s Flavorseal tight weave netting holds and shapes meat firmly during cooking, reducing surface tears. The netting does not cook into the meat and peels off cleanly. Its fixed circumference controls the diameter of bone-in ham. The netting comes in four patterns: honeycomb, ribbed, diamond or smooth, and four colors: black forest, mahogany, golden or traditional (russet). It is available presoaked with release agents, liquid smokes or a combination of both.
Carroll Manufacturing & Sales; 866-769-1500;