it is smokable nylon casing made from polyamide.
advantage: less loss than collagen casing and cellulose casing after boiled.
As the leading professional manufactuer of plastic sausage casings, we focus on quality and its stability.
How to use:
1. soak for 30 minutes in warm water(appx. 45°C)
3. cooking and boiling in hot water(appx. 95°C)
4. smoke in the fumigation tempreture about 90°C up.
Thanks for your consideration.