I have used the "Hi Mountain" seasonings snackin sticks kit to make meat sticks3-4 times. They always turned out good to great, but sometimes the casing ended up being too chewy. Tonight I tried making sticks for the first time with natural casing. I purchased the casing from a local store that was voted best beef stick in a local publication. I had also purchased sticks from them and was always pleased with the product. When I started stuffing the casing tonight, it appeared to be much too thick, hot dog-sized, or slightly larger. I called the meat shop and asked if I had the right casing as I noticed the packaging said sausage casing. They assured me it was the same thing they used. With the snackin sticks, I was accustomed to stuffing the casing until it was full with no wrinkling , and they turned out fine for the most part. My question is, with natural casing, should I not fully fill the casing, but fill to the 3/4" diameter mark, or did I possibly get the wrong size casing. The Meat store told me I should have shrinkage. I put my first batch in at 4:00 am. so By noon I should know if I have shrinkage. should natural sheep casing have a 1"+ diameter, or do I need to pull the casing faster and allow some wrinkling?