23 mm COLLAGEN CASINGS FOR 100 lb SAUSAGE ( 8 STRANDS )

Description

A great collagen casings that sticks to the meat and has great color. Stuff straight from the package without soaking or wetting. Stuff tight, hang in your smokehouse at 140 to 150 degrees F with the damper open and smoke started for one hour to warm and stick the casing to the meat. Close the damper 1/2 way and raise the house temp to 160 for one hour with smoke. Close the damper and raise the house temp to 180 F and cook to 160 internal. I will often add a pan  of water to the burner or heater coil at the last step to steam and finish the sausage in a short period of time. Remove from house and dump into ice water to stop the cooking and to keep the sausage from wrinkling.
visit my eBay store at https://www.ebay.com/str/ajssausagekitchens
IF YOU ORDER MORE THAN ONE ITEM, EXCESSIVE SHIPPING COST MAY OCCUR.  WE WILL FIGURE THE ACTUAL SHIPPING COST AND REFUND THE OVERAGE OF SHIPPING CHARGES PAID, IF ANY, TO YOUR PAYPAL ACCOUNT!!!