Those were hog casings 34/36mm... A little larger than I was wanting for breakfast sausage. I grabbed some casings from the fridge that needed to be used..... Made it quick to stuff.. about the size for brats..... I have sheep's but didn't want to be stuffing 1/2 a day... I'm saving those for some hot dogs. I still have the fat boy casings 38/40mm from the sausage maker,, Those are reserved for the jap & cheddar kielbasa for the Christmas season.
Thanks for the comments
The big smoker is doing awesome...... Where most of my time has been spent lately...... Stock piling with baby back ribs, st Louis ribs, and butts for a big smoke. Will be adding a good packer in the mix..... I tend to keep beef fresh and unfrozen over pork when smoking... My preference.