Here is what you use to make a 28mm skinless sausage. Stuff the casing dry. tie into links or leave in a rope. Smoke and cook. You can smoke in your smoker or water cook in 180 F water. Cool and then remove the casing by slitting with a single edge razor blade and pulling the casing off. Skinless is the only way to have a truly tender sausage. ONE 84' STRAND of Clear w/black stripe Easy Peel Cellulose casing. This casing will stuff about 27-28 pounds of sausage