Clear cellulose with black stripe casings for skinless sausage. 26mm x 84' stuffs approximately 25 lbs.
This is what you use to make a perfect 26mm skinless hot dog or sausage. Stuff the casing dry. tie into links or leave in a rope. Smoke and/or water cook. You can smoke in your smoker or water cook in 180 F water.  When internal temp reaches 165 F, remove and place in cold water to stop the cook process.  Once cooled, you can then remove the casing by slitting with a single edge razor blade and pull the casing off.  Skinless is the only way to have a truly tender sausage. You receive 84' of Clear w/Black stripe Easy Peel Cellulose casing. This casing will stuff approximately 24-26 pounds of sausage.