Description
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 20-30 minutes prior to stuffing. Approximate stuffed weight: 2 1/2″ x 20″ – 3 lbs. 1 1/2″ x 12″ – 1 lb. 4″ x 20″ – 6 lbs.
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