1. Pre-treatment Before Use

Pre-treatment of casings before use is very important. Some casings, such as fibrous casings, need to be pre-soaked in warm water at 35-40°C. This allows their internal structure to elongate and become soft. The purpose of pre-soaking nylon casings is also to make them softer and easier to handle. However, some casings, such as small-diameter collagen casings and cellulose casings, must not be soaked, as excessive moisture content will compromise their strength.

2. Achieving the Designed Filling Diameter

This point is crucial. Each type of casing is designed to reach a specific filling diameter. Underfilling fails to achieve the predetermined shrinkage force, while overfilling damages the casing's strength and shape.

3. Proper Post-Cooking Handling

Most products require immediate cooling after cooking. This helps extend shelf life and prevents the risk of fat and water separation. This is particularly critical for certain casings, such as fiber-reinforced casings. If the product is not cooled promptly, the internal heat causes the surface humidity of the fiber-reinforced casing to drop significantly. This leads to a maximal shortening of the fiber molecular chains. Consequently, the casing's shrinkage rate becomes excessive, surpassing the tensile strength of the molecular chains, and causing the sausage to burst.