Abstract: A method of stuffing food product into controllably premoisturized shirred casing using a stuffing machine designed for use with more pliable, fully soaked casing. An internal sizing ring is used to prestretch the premoisturized casing to about its recommended stuffed circumference which significantly reduces stuffing pressure while still achieving the desired stuffed size. The magnitude of the holdback force, and thereby the stuffing pressure, is adjusted by setting the distance between the sizing ring which stretches the casing and a sealing ring which prevents back flow of meat emulsion onto the stuffing horn.