The collagen casing can be utilized for fresh or smoked sausages. They’re constructed from pig intestine.
Easy methods to use: warm water soak for 2-3 minutes to make use of, enema machine will also be right away set to make use of.
PERFECT for deer or beef snack sticks. Designed to permit smoke to permeate the meat to increase the flavors of sausage
Collagen casings are elastic — they’re going to shrink with the product. Permeable to smoke and moisture. Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F).
Caliber:28mm, once you made a sausage, diameter is about 2.3cm.