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