I have found that the smaller diameter of casing the thinner the casing is for natural casings. Also, if the sausage is hot smoked or cooked, the natural casing will get a bit tough. Not tough that you cannot eat it but hard to break through it. I found this when I smoked the first batch in the "Outhouse" (cold smoker), with heat around 140 for the first couple of hours. The skin was hard to break. The next time smoking in the Outhouse, kept temps under 100 and casing was not as hard. No dif in the quality of the sausage other than the casing.
I agree with Richtee on the translucent part. The more you can see through it the thinner it is and the harder it is to stuff without over packing and splitting.
But you win some and loose some.
Well, just stuffed 15 lbs of Kobasz and turned the casings inside out. Much nicer looking, and much easier to thread on the stuffing tube too! POINTS to you, Andy
I am glad you tried it Richtee, I was hoping someone would just to say how easy it is and how much better it looks.