The collagen casing can be used for fresh or smoked sausages. They are made from pig intestine. How to use: warm water soak for 2-3 minutes to use, enema machine can be directly set to use. PERFECT for deer or beef snack sticks. Designed to allow smoke to permeate the meat to increase the flavors of sausage Collagen casings are elastic -- they will 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, after you made a sausage, diameter is about 2.3cm.Approximately 20cm in length Due to manual measurement, please allow for a slight error. Please make sure you don't mind before bidding. Colors may vary depending on the monitor, please understand. Attention:Hello, please pay attention to your shipping address when purchasing products. If your shipping information (such as name, street, house number, doorbell/email without name, etc.) is incorrect, the order will not be delivered correctly