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Protein lined fibrous casings cling to sausage meat as it drys. They're designed specifically for the dry and semi-dry curing process. Soak fibrous casings in warm water 15 minutes before using. Stuffed diameter appx. 2.4".

#2 Fibrous Casings, Protein Lined - 100 Ft. Roll

SKU: Ekc-481
$35.99Price
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