32mm Fresh Sausage Casing

Usage:

Start with 25lbs. of lean pork, or you can use 5lbs. of pork with 20lbs. of deer. Grind all the meat through 3/8ths plate. Then add 12ozs of cold water and seasoning and mix for 3 minutes. Then regrind through 3/16th plate and stuff into 32mm collagen sausage casings.