Technical guide

Prepare, store and select with confidence.

A practical reference for better flexibility, fewer breaks and an informed starting caliber for the product you want to make.

Preparation

Four steps before stuffing.

Take the casings out of the package and rinse with fresh, cool water to remove surface salt.

Cover with fresh water using approximately a 50:50 ratio of casings to water.

Thirty minutes before stuffing, change to fresh warm water. Recommended reference: 95 °F / 35 °C.

Check flexibility and integrity, then keep the casing wet during loading.

Storage

Keep unused casings refrigerated at 4 °C / 39 °F or below.

Cover fully with brine or granulated salt before storing.

Freezing may compromise the casing structure and performance.

Application guide

Use these sizes as a starting point. Emulsion, temperature, equipment and desired finish can change the optimal caliber.

Product	Suggested species	Starting caliber	Profile
Breakfast sausage	Sheep	20/22–24/26 mm	Slim
Hot dog / Frankfurter	Sheep	24/26 mm	Fine and uniform
Dominican longaniza	Hog	30/32–32/34 mm	Medium
Bratwurst	Hog	30/32–32/34 mm	Medium and juicy
Italian sausage	Hog	32/34 mm	Medium
Chorizo	Sheep or hog	24/26–32/34 mm	Variable
Kielbasa	Hog	32/34–38/40 mm	Thick
Blood sausage	Hog or beef	38/40–40/43+ mm	Large format

Capacity per hank

Reference ranges for a normal twist-linking machine. Actual yield varies with formula, temperature, operator and equipment.

DiameterEstimated capacity

26–28 mm90–115 lb

28–30 mm95–120 lb

30–32 mm105–130 lb

32–34 mm115–140 lb

34–36 mm125–150 lb

36–38 mm145–165 lb

38–40 mm155–175 lb

40–42 mm175–200 lb

Have a specific formula, horn size or target link weight? Send us the details and we will help validate the caliber.