Fibrous casings are non-edible and string tied at one end. They can be clear, mahogany or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing.
- Short Description:
Approximate stuffed weight:- 2 1/2" x 20" - 3 lbs.
- 1 1/2" x 12" - 1 lb.
- 4" x 20" - 6 lbs.
