SKINLESS SNACK STICK CASING 19mm x 95 feet for 12 lb meat

Description

This is a easy-peel, cellulose casing, for making a skinless snack stick sausage. Skinless snack sticks are great for the younger snack stick eater.
The process is easy.
1. Tie the end of the casing and stuff tightly
2. The sausages may be smoked and cooked in your smoker, oven, dehydrator, or smoked and finished in 180 degree water
3. After reaching an internal temperature of 157 to 160 degrees you can remove to ice water or cold water for 10 to 15 minutes
4. Hang at room temperature to dry
5. Refrigerate over night
6. You can make a shallow slit in the casing with a single edge razor blade and peel or cut the links with casing on and peel just before eating
Enjoy a tender, skinless snack sausage that is only 19mm in diameter.