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The packed casing should be stored in a ventilated, clean, and odor-free warehouse, avoid direct sunlight, 10cm from the ground and from the wall, stacked according to batches and varieties. Storage should be antiinsect and rodent-proof. Keep away from contamination sources and fire sources. Under the above storage conditions,the product has a shelf life of 2 years, and products over shelf life can be used after passing the inspection. The packaging bag should be sealed at all times to prevent water loss and contamination where the temperature is below 25℃ and the humidity is 40%-70%.

Conditions For Use：

Always ensure the stuffing machine is set up correctly.

Typically the casing is processed in a sausage kitchen at relative humidity above 40%; The sausage surface should be maintained wet during smoking.

Before peeling,the sausage must be cooled down quickly, preferably with brine chill if available.

Use steam to heat and humidify the sausage to achieve better peelability.