The Sausage MakerMeat Netting Roll, Size 12

What tool is need for this to work?

I see that it's intended for "dry cured and semi dry-cured sausages" but can it be boiled? (212, well under 450). what material is it made from?

Are these the correct size 12 or 14 for using to make a large stuffed chicken breast?

Is this the best size netting to work with a 4" balogna casing?