Mahogany fibrous casing used for Summer Sausage and Salami. Perfect for making smoked sausage as well. Size: 2 1/2" x 20". 1 piece for approx. 3 lbs meat.
Usage: Soak in warm water for 1 hour prior to use.
Storage: Keep in dry storage.
Don't forget a pair of Hog Ring Pliers and a box of Hog Rings to close up the open end of the sausage casings. You can also use Butchers Twine.
