Fibrous casings are non-edible and string tied at one end. Use for Summer Sausage, Salami, and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing and tie with string or close with hog rings.
2.5" X 20" casing holds approximately 3 lbs.
1.5" x 12" casing holds approximately 1 lb.