So are these pork chitterling.?

No this is not Pork Chitterling. This BEEF sausage casing.

How should this product be flushed? There are no specific instructions?

Pull on strand out. Crack your faucet open so there's a pencil stream of water. Open one end of the casing and hold under the faucet. Leave the rest in the sink or bowl if your using one. It will fill up like a balloon. Once a section is full just lift up the casing allowing the water to flow through the rest of it. Most casings come flushed but I do it at least twice anyway. Helps to make them flexible as well as get excess salt out of them. Soak in water at least an hour before use. I usually leave a loose end over the edge of the bowl so it's easier to find and put on the stuffing horn later. This end will dry out but you can just cut an inch off and good to go. Have fun stuffing.

On container says Buffalo New York

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🌭 Elevate your sausage game with precision and power!

LONG LASTING FRESHNESS - Salt-packed casings ensure indefinite shelf life, ready whenever inspiration strikes.
MASSIVE STUFFING CAPACITY - Handle up to 82 lbs per hank—ideal for serious sausage makers and batch production.
PRO LEVEL QUALITY ASSURANCE - Purified salt packing guarantees premium casing integrity and flavor foundation.
VERSATILE FOR ALL SAUSAGE TYPES - Perfect for fresh, cooked, or smoked varieties like Ring Bologna and Kiszka.
PERFECT DIAMETER FOR AUTHENTIC SAUSAGES - Craft sausages with a consistent 40-43mm size for professional-grade results.

The Sausage Maker Natural Beef Rounds offer 40-43mm diameter casings ideal for a variety of sausages including Ring Bologna and Kiszka. Each hank supports stuffing up to 82 lbs and is preserved in purified salt for indefinite shelf life, ensuring professional quality and readiness for any sausage-making project.

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