1. Type: Smokable nylon casing made from polyamide.

 2. Application:  For smoked sausages.

 3. Characteristics: The casing can be overstuffed 10%-15% due to the high strength. The colour of the sausage is similar with collagen casing and cellulose casing.

 4. Advantage: Less loss than collagen casing and cellulose casing after boiled and cooked. Almost no weight loss. Good appearance of the product. Moisture barrier protection provides extended shelf life for the product. Substitute for natural casing, long shelf life in summer.

5. Colours: Transparent, light smoke brown, deep smoke brown, other colours upon requests.

6. Flat width : 30mm-350mm. Clipping upon requests.

7. Processing: Soak for 30 minutes in warm (approx.45 °C). Do not prestick. Smoke after stuffing and boiling under the temperature more than 90  °C.