•  Application for:
  Generally, applies in big caliber products, Normally, the caliber is bigger than 23mm instant sausage product, Cooked and/or smoked sausages. Fried sausages
• Characteristics:
  The thickness of the casing is significantly thinner than other types of collagen casing; deals for smoked sausage, optimal smoke permeability for rapid processing with consistent color and flavor: Excellent crisp bite almost the same as natural casing: A replacement of natural casing: Good machinability for high productivity: Caliber consistency, which can keep the product in uniform size and can be used for quantitative stuffing; Good heat stability, which can keep consistent of the product size during cooling and storing and there will be no space bubbles appear.
• Recommendations for use:
  Ready-to-use casing.
  Do not soak before stuffing.
  Reseal opened packages in an airtight container or bag to prevent moisture loss.
  To rehydrate, suggest spraying some water or oil before using.
  Worksurfaces (tables and stuffing tubes, etc.,) that contact with casing should always be sanitary and dry.
  The horn size should be less than the casing’s inner size about 2mm.
  Stuffing: Twist: 2.3-2.5 circles. Stuffing speed is not more than 400 sausages per minute.
  Do not overfill
  Not exceeding 1mm over nominal caliber is recommended.
  Cooking Dry: 65°C for 35min.
  Cooking:78-80°C for 40min.
• Shelf Life:
  The shelf life is 3 years under the condition of the above transportation and storage conditions and its original package.
• Awareness: 
  The product’s external packing is carton packing, and the hygienic location is free from mice, insects, and sources of pollution. Storage 10cm above the ground and 45 cm away from the wall; kept away from rain and moisture and sun protection away from direct sunlight