This is my question. I have been using collegen casing for the last 5 yrs. I ran out of 34 mm casings and my order had not come in yet so I went to my butch and he gave me 35 mm hog casings. I was trying to stuff them but they kept blowing apart on me. It seems I can get 2 or 3 links and then they burst. I would like to add natural casing to my fresh sausages instead of using just collegen or my fiberous casings. I will take any help.