These Mahogany Fibrous casings are unprinted non-edible with a string tied at one end. Fibrous casings allow moisture, air and smoke to penetrate the casing, making it perfect for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages.
- Preparation soak in water 25-30 minutes prior to use
|
- Soak casings in warm water for 30 minutes prior to stuffing
|
- Can be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F
|
- Holds approximately 1 per casing
|